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Ingredients
1 large onion, chopped
3 cloves garlic, minced
2 ribs celery, sliced thin
1 ½ tablespoons olive oil
1 cup green lentils
3 cups water
5 ounces lean ham, cut into bite-size cubes
1 bay leaf
Freshly ground black pepper to taste
1 ½ teaspoons dried marjoram
2 tablespoons white vinegar
¼ teaspoon salt, or to taste
Nutritional analysis per serving (2 servings as a main dish)
74 grams carbs; 40 milligrams cholesterol; 593 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 18 grams fat; 14 grams fiber; 909 milligrams sodium; 37 grams protein; 6 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
Saute onion, garlic and celery in hot oil in a 4- to 6-quart pot until the onion begins to turn golden.
- Step 2
Add lentils and stir to coat well; saute another minute or two.
- Step 3
Add water, ham, bay leaf and pepper; rub marjoram between palms of hand and add; cover and simmer for 25 to 35 minutes, until lentils are firm but tender. (If water evaporates before lentils are cooked, add a little more.)
- Step 4
Drain any excess water; remove bay leaf. Stir in vinegar and salt.
Private Notes
Comments
skipped the vinegar and added tapatio table side as one reviewer recommend. Add diced carrots to the onion and celery. tripled the recipe for a group of 5 adults and a toddler and everyone enjoyed including the little one
Made 2x now, loved both times. Was good with french lentils as well as green - same proportions of everything else. We often use hot sauce instead of the vinegar (Tabasco, Sriracha).