Lentils with Carrots

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Yield:
6 servings (serving size: 1/2 cup)
November 2000
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 150
  • Caloriesfromfat 14%
  • Fat 2.3g
  • Satfat 1.3g
  • Monofat 0.6g
  • Polyfat 0.3g
  • Protein 9.5g
  • Carbohydrate 24.3g
  • Fiber 5.5g
  • Cholesterol 5mg
  • Iron 3.2mg
  • Sodium 140mg
  • Calcium 33mg

How to Make It

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.

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