Marjoram Lentils Recipe

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Marjoram Lentils Recipe

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5 2 2
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Providing 13 grams of fiber per serving, this delicious medley packs nutritional benefits! Enjoy the homey dish with a light meat entree or keep it meatless with a side of corn bread or rice. Mildred Sherrer of Roanoke, Texas shares the recipe.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 45 min.

Ingredients

  • 4 medium carrots, chopped
  • 2 medium onions, chopped
  • 6 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 can (14-1/2 ounces) vegetable broth
  • 1 cup dried lentils, rinsed
  • 3 tablespoons minced fresh marjoram or 1 tablespoon dried marjoram
  • 1-1/2 teaspoons rubbed sage
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/4 cup sherry or additional vegetable broth
  • 1/4 cup minced fresh parsley
  • 3 tablespoons shredded Swiss cheese

Directions

In a large nonstick saucepan, saute the carrots, onions and garlic in oil until tender. Stir in the broth, lentils, marjoram and sage. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until lentils are tender.
Stir in the tomatoes, sherry or additional broth and parsley; heat through. Sprinkle with cheese. Yield: 6 servings.
Originally published as Marjoram Lentils in Light & Tasty October/November 2007, p53

Nutritional Facts

3/4 cup: 216 calories, 4g fat (1g saturated fat), 3mg cholesterol, 456mg sodium, 34g carbohydrate (9g sugars, 13g fiber), 11g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 lean meat, 1/2 fat.

  • 4 medium carrots, chopped
  • 2 medium onions, chopped
  • 6 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 can (14-1/2 ounces) vegetable broth
  • 1 cup dried lentils, rinsed
  • 3 tablespoons minced fresh marjoram or 1 tablespoon dried marjoram
  • 1-1/2 teaspoons rubbed sage
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/4 cup sherry or additional vegetable broth
  • 1/4 cup minced fresh parsley
  • 3 tablespoons shredded Swiss cheese
  1. In a large nonstick saucepan, saute the carrots, onions and garlic in oil until tender. Stir in the broth, lentils, marjoram and sage. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until lentils are tender.
  2. Stir in the tomatoes, sherry or additional broth and parsley; heat through. Sprinkle with cheese. Yield: 6 servings.
Originally published as Marjoram Lentils in Light & Tasty October/November 2007, p53

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SarahB. User ID: 6913073 93317
Reviewed Mar. 21, 2013

"This is a real winner. I did not have Sherry so I subbed Marsala and a little lemon juice. Wow! This is a fantastic dish!"

MY REVIEW
deb byers User ID: 2598806 146589
Reviewed Jan. 11, 2012

"This was so hearty,filling and healthy. Just right on a cold winter day. I added a jalapeno pepper for a little heat. Next time I plan to add a small amount of chopped spinach or other greens to make it even healthier."

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