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65 minutes
Prep: 30 minutes
Cook: 35 minutes
474 calories per serving view nutrition facts
6 - 8 servings
suggest servings
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| 1 | pound | lentils, green | or brown |
| 1 | medium | onion | halved and stuck with 2 cloves |
| 1 | each | garlic clove | peeled |
| 1 | each | bay leaf | |
| 1/4 | cup | red wine vinegar | |
| 2 | tablespoons | olive oil, extra-virgin | |
| 1 | x | salt | |
| 1 | x | black pepper | freshly ground |
Rinse lentils and discard any pebbles. Place lentils, onion, garlic and bay leaf in a medium saucepan and cover with cold water by 1".
Cover and bring to a boil over medium heat.
Reduce heat to low and simmer, covered, until lentils are tender, 25-35 minutes.
Add liquid as needed; liquid should be absorbed when lentils are done.
Discard onion, garlic and bay leaf. Whisk vinegar, oil and salt together in a small bowl. Pour over warm lentils and toss.
Before serving, season with pepper and additional salt, if necessary.
Serve warm.
Makes 6-8 servings.
| % Daily Value* | |
| Total Fat 8.0g | 12% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Total Carbohydrate 72.0g | 24% |
| Dietary Fiber 35.0g | 141% |
| Sugars 3.0g | |
| Protein 30.0g | 59% |
| Vitamin A | 1% | Vitamin C | 13% | |
| Calcium | 7% | Iron | 49% |
* 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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