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Lentils with Garlic and Rosemary

Lentils with Garlic and Rosemary

Cooking Light SEPTEMBER 1995

  • Yield: 11 servings (serving size: 1 cup)

Ingredients

  • 5 cups water
  • 3 cups chopped onion
  • 2 cups diced cooked ham
  • 1 cup diced carrot
  • 1 teaspoon dried rosemary, crushed
  • 3/4 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 1 pound dried lentils
  • 1 (14 1/4-ounce) can fat-free beef broth
  • 2 garlic cloves, chopped
  • 1 bay leaf
  • Chopped fresh parsley (optional)

Preparation

Combine first 11 ingredients in an electric slow cooker. Cover with lid, and cook on high-heat setting for 3 hours or until lentils are tender. Discard bay leaf. Garnish with parsley, if desired.

Nutritional Information

Amount per serving
  • Calories: 196
  • Calories from fat: 10%
  • Fat: 2.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 16.8g
  • Carbohydrate: 28.9g
  • Fiber: 6g
  • Cholesterol: 13mg
  • Iron: 4.1mg
  • Sodium: 248mg
  • Calcium: 38mg
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