Ingredients

  • 2 cups green lentils (rinsed)
  • 7 cups water
  • 14 ounces mirepoix (blend vegetables, see note above)
  • 8 ounces yukon gold potatoes (cubed)
  • 2 vegetable bouillon cubes (servings, I used one large Not-Beef Broth Cube, which is gluten-free)
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1/2 teaspoon rosemary (crushed)
  • 3 bay leaves
  • 4 garlic cloves (chopped)
  • 14 1/2 ounces crushed tomatoes (use fire-roasted for best flavor)
  • freshly ground pepper (to taste)
  • 1/8 teaspoon salt (hickory, or other smoked salt, optional)
  • salt (to taste)
  • 2 teaspoons red wine vinegar
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NutritionView more

210Calories
Sodium19%DV460mg
Fat1%DV0.5g
Protein29%DV15g
Carbs12%DV37g
Fiber68%DV17g

PER SERVING *

Calories210Calories from Fat4.5
% DAILY VALUE*
Total Fat0.5g1%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium460mg19%
Potassium750mg21%
Protein15g29%
Calories from Fat4.5
% DAILY VALUE*
Total Carbohydrate37g12%
Dietary Fiber17g68%
Sugars<1g2%
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.

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