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Ingredients
2 cups lentils
4 cups water
Salt to taste
2 whole cloves
1 small onion
1 bay leaf
1 tablespoon chopped fresh marjoram or ½ teaspoon dried
1 tablespoon olive oil
1 leek, finely chopped
¾ cup finely chopped onions
1 teaspoon finely chopped garlic
1 cup crushed tomatoes
Freshly ground pepper to taste
2 tablespoons chopped parsley
Nutritional analysis per serving (4 servings)
75 grams carbs; 427 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 13 grams fiber; 1095 milligrams sodium; 26 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pick over the lentils and discard any foreign particles. Rinse the lentils well. Drain.
- Step 2
Put the lentils in a saucepan and add the water and salt. Bring to a boil. Stick the cloves into the onion and add to the saucepan with the bay leaf and marjoram. Cover and let simmer for 20 minutes.
- Step 3
Meanwhile, heat the oil in a saucepan and add the leek, chopped onions and garlic. Cook, stirring, about 5 minutes. Do not brown.
- Step 4
Add the tomatoes, salt and pepper. Bring to a boil. Cover and simmer 5 minutes.
- Step 5
When the lentils are tender, drain. Add them to the leek mixture and bring to a boil. Add the parsley and serve.
Private Notes