• prep: 0 hr
  • cook: 0 hr
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  • servings:
  • Ingredients

    • 2 cups low-sodium vegetable stock
    • 1 cup dried red lentils
    • 1/2 small onion, finely chopped
    • 1 large stalk celery, finely chopped
    • 1 large pinch saffron threads
    • Kosher salt and freshly ground black pepper to taste
    • 1 tablespoon unsalted butter, at room temperature

    Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 145 % Daily Value *
    • Total Fat: 2 g 3.54%
    • Saturated Fat: 1 g 5.75%
    • Trans Fat: 0 g %
    • Cholesterol: 4 mg 1.27%
    • Sodium: 38 mg 1.58%
    • Calcium: 67 mg 6.75%
    • Potassium: 498 mg 14.24%
    • Magnesium: 0 mg 0%
    • Iron: 3 mg 18.28%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 25 g %
    • Dietary Fiber: 11 g 42.63%
    • Sugar: 1 g
    • Protein: 9 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 2.93%
    • Vitamin C 0%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit1
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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