Red Lentil & Parsley
Nutrition
Calories: 251 kcalCarbohydrates: 48 gProtein: 21 gFat: 13 gSaturated Fat: 12 gSodium: 490 mgFiber: 16 gSugar: 12 gVitamin A: 169.55 IUCalcium: 94 mgIron: 16 mg
Ingredients
- 2 teaspoon sunflower oil
- 2 whole leeks sliced
- 1 whole garlic clove crushed
- 2 whole carrots thinly sliced
- 1 whole green or Red bell pepper finely chopped
- 6 oz. mushrooms sliced
- 14 oz crushed tomato
- 2-1/2 cups vegetable stock
- 1-1/4 cups split red lentils
- 1 pinch salt
- 1 pinch pepper
- 1/4 cup chopped fresh parsley
- 6 sprigs parsley for garnish
Instructions
- In a large saucepan, heat the oil and cook leeks and garlic 5 minutes.
- Add carrots, bell pepper, mushrooms, tomatoes, stock, lentils, salt and pepper and mix well. Bring slowly to a boil, stirring, then cover and simmer 30 to 45 minutes, stirring occasionally, until lentils are cooked.
- Add parsley and mix well. Garnish with parsley sprigs and serve with freshly cooked spaghetti or tagliatelle.