Good for:
Kids
Two
of your five-a-day
Nutrition per serving
Calories (kcal)
338
Fat (g)
16.0
Carbs (g)
35.0
Protein (g)
13.0
Salt (g)
0.2
Sugar (g)
2.0
Ingredients
4
tbsp
Olive Oil
1
Large
Carrot ((7-1/4" to 8-1/2" long), diced)
2
Stalk
Celery (large (11" - 12" long), diced)
1
Small
Onion (diced)
4
Dash
Sea Salt
1
Cup
Red Lentils
4
Cup
Water
1
Bay Leaf (leaf)
2
tbsp
Lemon Juice
4
tbsp
Greek Yoghurt (low fat, as toppings)
Method
- Heat the olive oil in a medium saucepan or Dutch oven over medium heat until shimmering.
- Add the carrot, celery, onion, and salt and stir to combine. Cover and let the vegetables sweat,
stirring occasionally, until the onions are soft and translucent, about 5 minutes. - Add the lentils, water or broth, and bay leaf and bring up to a boil. Reduce the heat to low and let
simmer, covered, until the lentils begin to fall apart, about 20 minutes. - Turn off the heat and stir in the lemon juice. Taste and season with salt as needed. Ladle into bowls
and serve with yogurt.
