Nutrition Facts
Serving Size | ½ of recipe |
Calories | 283 |
Total Fat | 6.5 g |
Saturated Fat | 2 g |
Sodium | 996 mg |
Total Carbohydrate | 37 g |
Dietary Fiber | 17 g |
Protein | 20.5 g |
Servings and Times
Servings | 4 |
Tip: Portion leftovers into individual containers and save for tomorrow’s lunch or freeze.
Ingredients and Preparation
Ingredients | Measures |
---|---|
Olive oil | 1 tablespoon |
Medium onion, chopped | 1 |
Celery stalks, sliced | 2 |
Medium carrots, sliced | 2 |
Garlic cloves, minced | 2 |
Vegetable stock or broth | 3 cups (24 ounces) |
Water | 2 cups |
Dried lentils, washed | 1 cup |
Reduced-sodium diced tomatoes, undrained | 1 (14.5-ounce) can |
Parsley, finely chopped | 2 tablespoons |
Dried marjoram | 1 teaspoon |
Dried thyme | ½ teaspoon |
Salt | ½ teaspoon |
Pepper to taste | |
Grated Parmesan cheese | 4 tablespoons |