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Sanja Molnar: "Love this recipe! I make this all the time" Read More
9Ingredients
45Minutes
150Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/3 cup dried lentils
- 1 cup stock
- 1 bay leaf
- 2 shallots
- 2 cloves garlic
- 2 tsp. olive oil
- 9 Greek olives (– 12)
- 1 Tbsp. fresh parsley ( substitute 2 tsp dried)
- 1 Tbsp. Dijon-style mustard
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium190mg8% |
| Potassium420mg12% |
| Protein8g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber5g20% |
| Sugars2g |
| Vitamin A15% |
| Vitamin C10% |
| Calcium6% |
| Iron15% |
* 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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Reviews(3)
箱 ゴ. 6 years ago
When I made this recipe, it came out tasting more like lentils a la seawater. They were so overhwlemingly salty that I could not finish a small bowl. I could not taste anything but salt and olives, none of the parsley, shallots or garlic could penetrate the flavor. So, use reduced sodium broth and use only 9 or less olives unless you're in love with the olive flavor. Certainly do not ADD any salt! I can imagine this recipe would be pretty good if altered the way I mentioned, so I give it 4 stars based on potential.
Brandon Granado 6 years ago
The lentils burned the shallots dried out flavor wasn’t great. I would not recommend this recipe.