箱 ゴ.: "When I made this recipe, it came out tasting more…" Read More
9Ingredients
150Calories
45Minutes

Ingredients

  • 1/3 cup dried lentils
  • 1 cup stock
  • 1 bay leaf
  • 2 shallots
  • 2 cloves garlic
  • 2 teaspoons olive oil
  • 9 Greek olives (– 12)
  • 1 tablespoon fresh parsley (   substitute 2 tsp dried)
  • 1 tablespoon dijon (style mustard)
Read Directions

NutritionView more

150Calories
Sodium9%DV220mg
Fat7%DV4.5g
Protein16%DV8g
Carbs8%DV23g
Fiber20%DV5g

PER SERVING *

Calories150Calories from Fat35
% DAILY VALUE*
Total Fat4.5g7%
Saturated Fat0g0%
Trans Fat
Cholesterol<5mg1%
Sodium220mg9%
Potassium420mg12%
Protein8g16%
Calories from Fat35
% DAILY VALUE*
Total Carbohydrate23g8%
Dietary Fiber5g20%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(3)

Yummly User
箱 ゴ. 29 Jun
When I made this recipe, it came out tasting more like lentils a la seawater. They were so overhwlemingly salty that I could not finish a small bowl. I could not taste anything but salt and olives, none of the parsley, shallots or garlic could penetrate the flavor. So, use reduced sodium broth and use only 9 or less olives unless you're in love with the olive flavor. Certainly do not ADD any salt! I can imagine this recipe would be pretty good if altered the way I mentioned, so I give it 4 stars based on potential.
Absolutely amazing... This is so tasty. I just soaked the lentils ahead like I always do for better protein absorption!!!
Brandon G. 10 Feb
The lentils burned the shallots dried out flavor wasn’t great. I would not recommend this recipe.