Lentils

Ingredients

• 2 cups lentils
• 4 cups water
• Salt to taste
• 2 whole cloves
• 1 small onion
• 1 bay leaf
• 1 tablespoon chopped fresh marjoram or 1/2 teaspoon dried
• 1 tablespoon olive oil
• 1 leek, finely chopped
• ¾ cup finely chopped onions
• 1 teaspoon finely chopped garlic
• 1 cup crushed tomatoes
• Freshly ground pepper to taste
• 2 tablespoons chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    418 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 72 grams carbohydrates; 12 grams dietary fiber; 7 grams sugars; 25 grams protein; 339 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Pick over the lentils and discard any foreign particles. Rinse the lentils well. Drain.
2. Put the lentils in a saucepan and add the water and salt. Bring to a boil. Stick the cloves into the onion and add to the saucepan with the bay leaf and marjoram. Cover and let simmer for 20 minutes.
3. Meanwhile, heat the oil in a saucepan and add the leek, chopped onions and garlic. Cook, stirring, about 5 minutes. Do not brown.
4. Add the tomatoes, salt and pepper. Bring to a boil. Cover and simmer 5 minutes.
5. When the lentils are tender, drain. Add them to the leek mixture and bring to a boil. Add the parsley and serve.

40 minutes