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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 sweet onion (large, finely diced)
- 3 medium carrots (peeled and diced)
- 6 garlic cloves (minced)
- 1 1/2 tsp. kosher salt
- 1/2 tsp. freshly cracked black pepper
- 1 lb. baby potatoes (quartered, peel left on)
- 1 1/2 cups French green lentils (Puy lentils)
- 2 bay leaves (Bouquet garni: 2 bay leaves + a few sprigs each of Italian flat-leaf parsley, rosemary, oregano, and thyme, tied tightly together with kitchen twine (video instructions at 02:40))
- 3 sprigs Italian flat leaf parsley
- 3 cups low sodium vegetable broth
- 28 oz. crushed tomatoes
- 1/2 tsp. Dijon mustard (or coarse brown mustard)
- 2 tsp. balsamic vinegar (high-quality)
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NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories520Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium1320mg55% |
| Potassium2080mg59% |
| Protein27g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate91g30% |
| Dietary Fiber32g128% |
| Sugars11g |
| Vitamin A180% |
| Vitamin C90% |
| Calcium20% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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