4 Serves
40 Mins
22 g
63 g
16 g
Place a large saucepan over medium heat and add the vegetable oil. Once the oil is shimmering, add the assorted vegetables and sauté until they are softened, which should take about 10 minutes.
Ingredients, vitamins, and health benefits
Vegetable Oil
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Vitamin E
1 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
359 µg / 400 µgCalcium
204 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
101 mg / 420 mgPhosphorus
281 mg / 1,250 mgPotassium
860 mg / 4,700 mgSodium
1287 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
12 g / 28 gSugar
6 g / 50 gSaturated Fat
10 g / 20 gCholesterol
8 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
Add the dried lentils, thyme, bay leaf, and salt to the saucepan. Pour in the water or vegetable stock and bring the mixture to a boil.
Reduce the heat to a low setting and simmer the lentils until they are tender and have absorbed most of the liquid, approximately 20 to 25 minutes.
Assorted Vegetables
Vegetable Stock
Garlic
Dried Lentils
Thyme
Bay Leaf
Salt
Water
Vitamin A
289 µg / 900 µgVitamin C
45 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
359 µg / 400 µgCalcium
204 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
101 mg / 420 mgPhosphorus
281 mg / 1,250 mgPotassium
860 mg / 4,700 mgSodium
Fiber
12 g / 28 gSugar
6 g / 50 gSaturated Fat
10 g / 20 gCholesterol
8 mg / 300 mgCaffeine
0 mgNet Carbs
28
g8
g31
g
IndianZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
6 µg / 55 µgAlcohol
0 g
