4 Serves
85 Mins
Finely dice the onion, carrots, and celery using a chef's knife on a cutting board.
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MexicanVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
104 µg / 400 µgCalcium
35 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
117 mg / 1,250 mgPotassium
381 mg / 4,700 mgSodium
835 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Heat olive oil in a large Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the Dutch oven and sauté until softened.
Stir in the lentils, tomato paste, and vegetable broth, bringing the mixture to a gentle simmer.
Cover and cook on low heat until the lentils are tender and the sauce has thickened.
Season the sauce with salt and pepper to taste before serving hot.
22
g54
g58
g
Nigerian