Braised French Green Lentils
Simple on their own or served with Cornmeal-crusted Salmon.
- 1 tablespoon extra-virgin olive oil
- 1/4 cup finely chopped onion
- 1/4 cup finely diced carrot
- 1 garlic clove, peeled and minced
- 2 cups reduced-sodium chicken broth
- 1/2 cup green lentils
- 1/4 cup diced sun dried tomatoes
- 1/2 teaspoon kosher salt
- 1 pinch freshly ground black pepper
- 1 tablespoon chopped fresh marjoram
In a saucepan heat the olive oil over medium heat. Add the onion, carrot, and garlic and cook until the garlic is golden. Add the chicken broth, lentils, sun-dried tomatoes, salt, and pepper. Bring to a simmer, cover, and cook for 1 hour until the lentils are soft. Remove from the heat and stir in the marjoram. Serve in a shallow bowl as a side dish or with a piece of Cornmeal-crusted Salmon on top.
Serves 4
NUTRITION
Per 2/3 cup serving:
- Calories: 137
- Fat: 4 g (0 g EPA, 0 g DHA, <1 g ALA)
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Sodium: 426 mg
- Carbohydrate: 18 g
- Dietary Fiber: 8 g
- Sugars: 3 g
- Protein: 9 g
