Ingredients
-
1 tablespoon butter
-
1 tablespoon olive oil
-
½ cup diced onion
-
½ cup diced carrot
-
½ cup diced celery
-
salt to taste
-
6 sprigs fresh thyme
-
ground black pepper to taste
-
1 cup beluga lentils
-
1 ¾ cups chicken stock
-
2 tablespoons chopped Italian parsley
-
1 tablespoon Champagne vinegar
Directions
-
Heat butter and olive oil in a saucepan over medium heat. Add onion, carrot, celery, and salt; cook and stir until vegetables are softened and onion is translucent, about 10 minutes.
-
Reduce the heat to low and add thyme sprigs and pepper. Stir in lentils until well coated. Add chicken stock and bring to a gentle simmer. Cover and cook, checking occasionally, until lentils are tender and have absorbed all the liquid, about 35 minutes.
-
Remove from the heat and discard thyme stems. Stir in parsley and vinegar. Season with salt and pepper as needed.
Nutrition Facts (per serving)
500 | Calories |
14g | Fat |
68g | Carbs |
27g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 500 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 5g | 25% |
Cholesterol 16mg | 5% |
Sodium 698mg | 30% |
Total Carbohydrate 68g | 25% |
Dietary Fiber 32g | 114% |
Total Sugars 6g | |
Protein 27g | 53% |
Vitamin C 17mg | 19% |
Calcium 107mg | 8% |
Iron 8mg | 46% |
Potassium 1210mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.