Lentils with Carrots
Yield: 6 servings (serving size: 1/2 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 150
- Calories from fat: 14%
- Fat: 2.3g
- Saturated fat: 1.3g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.3g
- Protein: 9.5g
- Carbohydrate: 24.3g
- Fiber: 5.5g
- Cholesterol: 5mg
- Iron: 3.2mg
- Sodium: 140mg
- Calcium: 33mg
Ingredients
- 3 cups water
- 3 cups finely diced carrot
- 1 cup dried small black, green, or brown lentils
- 1/4 cup minced fresh onion
- 1/2 teaspoon salt
- 1 bay leaf
- 1 tablespoon butter
Preparation
- Combine the first 6 ingredients in a saucepan; bring to a boil. Reduce heat, and simmer for 25 minutes. Drain. Stir in butter. Discard bay leaf.
Lentils with Carrots Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- CUISINE: American, New American, Mediterranean
- MAIN INGREDIENT: Beans, Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Meatless
- OCCASION: Autumn, Thanksgiving
- PUBLICATION: Cooking Light
More Recipes for Side Dishes/Vegetables
-
Roasted Carrot and Avocado Salad
Southern Living -
Honey-Glazed Carrots
Coastal Living -
Braised Carrots and Parsnips
Health
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy