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Ингредиенты
- 1 c. Dry Lentils
- 15 ounce Garbanzo Beans Canned, Undrained
- 2 c. Cubed Potatoes
- 1 c. Sliced Carrot
- 2 stalk Sliced Celery
- 1 x Minced Onion
- 1 x Minced Green Bell Pepper
- 28 ounce Stewed Tomatoes Canned Cut Up And Reserve Liquid removed Juice
- 1/2 tsp Oregano
- 1/4 tsp Garlic Pwdr Note 1
- 1 tsp Salt
- 4 c. Water Or possibly More If Needed
- 2 Tbsp. Tomato Juice Reserved Juice From Canned Tomatoes - Or possibly More To Taste
Инструкции
- The original recipe didn't have any liquid in it.... so we had to add in it.
- Note 1: Original recipe used 1 tsp garlic salt
- Rinse and drain lentils. In a large saucepan or possibly Dutch oven (we used a 6 quart pot), combine all of the ingredients and mix well. Bring to a boil. Reduce heat, cover and simmer for 45 minutes to an hour or possibly till vegetables and lentils are tender.
- NOTE: Add in acidic ingredients like tomatoes, tomato sauces, vinegar and lemon juice after the legumes have already begun to soften. Even though lentils and split peas don't require soaking, natural acid will keep all legumes from softening properly.
- This was very, very good.
- Makes lots!! A wonderful vegetarian meal as a side dish or possibly main dish as we had it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 500g | |
| Recipe makes 6 servings | |
| Calories 282 | |
| Calories from Fat 13 | 5% |
| Total Fat 1.55g | 2% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 940mg | 39% |
| Potassium 1015mg | 29% |
| Total Carbs 54.8g | 15% |
| Dietary Fiber 16.4g | 55% |
| Sugars 7.98g | 5% |
| Protein 14.37g | 23% |
