Servings: 8 people
Calories: 193kcal
Ingredients
- 1½ cup lentils dry
- 1 cup onion finely chopped
- ½ cup celery finely chopped
- ½ cup carrots finely chopped
- 3 tbsp olive oil extra virgin
- 1 pinch salt kosher
- 5 cup stock vegetable low sodium
Instructions
- Start by chopping onions, celery and carrots to prepare soffritto. Add 3 tablespoons extra virgin olive oil to pan, when the oil shimmers add the chopped onions, celery and carrots.
- Let it cook at medium heat until they soften and the onion become translucent. Make sure the onions are not browning.
- Add 1 1/2 cup of lentils to the pot, toast them 2 minutes, add 5 cups of vegetable stock and the bay leaves.
- Continue cooking on medium simmer until the stock has been absorbed. Lentils cooking time is around 40 minutes. Taste the lentils if they are still hard, add some more vegetable stock until they are soft.
- Add salt only at the end, lentils absorb the stock and if you add salt you might end up with lentils that are too salty.
- Lentils are ready! Serve them hot or at room temperature.
Nutrition
Calories: 193kcal | Carbohydrates: 26g | Protein: 10g | Fat: 6g | Sodium: 606mg | Potassium: 415mg | Fiber: 12g | Sugar: 3g | Vitamin A: 1692IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 3mg
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