4 Serves
108 Mins
Finely dice the onion and mince the garlic cloves using a chef's knife on a cutting board.
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Vitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
97 µg / 400 µgCalcium
28 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
109 mg / 1,250 mgPotassium
283 mg / 4,700 mgSodium
815 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
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat and sauté the diced onion and minced garlic until softened and fragrant.
Add the lentils and vegetable broth to the pot, bringing the mixture to a gentle boil before reducing the heat to low to simmer until the lentils are tender.
Season the lentil mixture with salt and black pepper to taste, stirring well to combine before serving hot.
9
g24
g8
g
