Nutrition Facts

Serving Size½ of recipe
Calories283
Total Fat6.5 g
Saturated Fat2 g
Sodium996 mg
Total Carbohydrate37 g
Dietary Fiber17 g
Protein20.5 g

Servings and Times

Servings4

Tip: Portion leftovers into individual containers and save for tomorrow’s lunch or freeze.

Ingredients and Preparation

IngredientsMeasures
Olive oil 1 tablespoon
Medium onion, chopped1
Celery stalks, sliced 2
Medium carrots, sliced2
Garlic cloves, minced 2
Vegetable stock or broth 3 cups (24 ounces)
Water2 cups
Dried lentils, washed 1 cup
Reduced-sodium diced tomatoes, undrained 1 (14.5-ounce) can
Parsley, finely chopped 2 tablespoons
Dried marjoram 1 teaspoon
dried thyme ½ teaspoon
Salt ½ teaspoon
Pepper to taste
Grated Parmesan cheese4 tablespoons
  1. Directions
  2. Heat olive oil in a Dutch oven or large heavy pot over medium heat. Add onions, celery, carrots, and garlic, and sauté for 6-7 minutes.
  3. Add vegetable stock, water, lentils, tomatoes, and herbs, and bring to a boil. Reduce heat, cover, and simmer until lentils are tender, about 30 minutes.
  4. Add ¼ teaspoon salt and pepper to taste.
  5. Serve and top with Parmesan cheese.