Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 cups water
- 2 bay leaves
- 1 vegetable boullion cube
- olive oil
- salt
- 2 cups sorted, rinsed, uncooked small lentils
- 2 medium carrots, sliced
- 1 1/2 stalks celery, chopped
- (optional) 1/2 onion, chopped
- 1 small can diced tomatoes
- 2 Tbsp. Red wine Vinegar
Directions
Sort through and rinse the lentils.
In a large stewpot, add the water, oil, bay leaves, boullion, and salt. Bring to a boil.
While the liquid is coming to a boil, chop the carrots, onion, and celery. open the can of diced tomatoes.
Once the liquid is boiling, add all of the ingredients except the vinegar.
Bring the liquid down to simmer.
Cook for one hour, checking once halfway through.
once the hour is up, add the vinegar and serve fairly warm with freah bread.