One cup of cooked lentils also contains 37% of your recommended daily amount of iron, and is an excellent source of numerous energy-boosting B-vitamins.
Nutrition (per cup serving)
Calories: 275; total fat: 5.6g; saturated fat: 1g; protein: 18.7g; carbohydrates: 37.3g; sugar: 5g; fiber: 16.7g
Makes 4 servings
- 1 Tbsp olive oil
- 1 small onion or ½ large onion, diced
- 3 carrots, chopped
- 3 celery, chopped
- 1 garlic clove, minced
- 1 cup red lentils
- 4½ cups vegetable broth
- 1 (8 oz) bottle low-sodium clam juice (I like Crown Prince)
- 1 lemon, zest and juiced
- ⅓ cup chopped parsley
How to make it
Heat the olive oil in a large sauce pan over medium heat.
Add the onion, carrots, celery, and a pinch of salt, and cook until tender, about 5 minutes.
Add the garlic clove, and stir quickly.
Add in the lentils, vegetable broth, and dried thyme. Bring to a boil, and reduce heat to low.
Cover, stirring often until lentils are cooked and thickened.
Remove from heat, and stir in the lemon juice, zest, and parsley.