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- 1/2 cup Umbrian lentils
- 1 1/2 cups vegetable broth
- 2 tablespoons olive oil
- 1/4 cup finely chopped carrots
- 1 tablespoon finely chopped garlic
- 1 1/2 cup thinly sliced leeks, white and light green parts (sliced horizontally)
- 1/2 cup chopped celery
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/2 to 3/4 teaspoon ras el-hanout spice
- 1/2 teaspoon balsamic vinegar
- 3 to 4 Roasted Balsamic Tomato halves, chopped
- 2 tablespoons cup parsley
- 1 tablespoon packed mint
- pinch of salt flakes for a finish
View Full Recipe at The Wimpy Vegetarian
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 533g | |
| Calories 329 | |
| Calories from Fat 242 | 74% |
| Total Fat 27.44g | 34% |
| Saturated Fat 3.81g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2221mg | 93% |
| Potassium 401mg | 11% |
| Total Carbs 20.61g | 5% |
| Dietary Fiber 3.2g | 11% |
| Sugars 7.99g | 5% |
| Protein 2.26g | 4% |
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