3 C. water
\n3 C. finely diced carrot
\n1 C. dried small black, green, or brown lentils
\n1\/4 C. minced fresh onion
\n1\/2 tsp. salt
\n1 bay leaf
\n1 T. butter<\/p>\n
Combine the first 6 ingredients in a saucepan; bring to a boil. Reduce heat, and simmer for 25 minutes. Drain. Stir in butter. Discard bay leaf.<\/p>\n
Yield: 6 servings
\nServing Size: 1\/2 C.<\/p>\n
Calories: 138
\nFat: .5g
\nFiber: 3.9g<\/p>\n
Notes: lentils are undercooked and carrots overcooked imo with this recipe. Next time I wil try starting lentils in water with bay leaf first, and then add the rest and cook until it’s done. Probably something like lentils alone 25m and then carrots 15 minutes more. I’m thinking that should allow the lentils to be soft and the carrots to retain some texture.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"
3 C. water 3 C. finely diced carrot 1 C. dried small black, green, or brown lentils 1\/4 C. minced fresh onion 1\/2 tsp. salt 1 bay leaf 1 T. butter Combine the first 6 ingredients in a saucepan; bring to a boil. Reduce heat, and simmer for 25 minutes. Drain. Stir in butter. Discard bay leaf. Yield: 6 servings Serving Size: 1\/2 C. Calories: 138 Fat: .5g Fiber: 3.9g Notes: lentils are undercooked and carrots overcooked imo with this…<\/p>\n