Marjoram Lentils
INGREDIENTS
  • Servings: 6
  • 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
  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.
  3. Nutrition Facts: 3/4 cup equals 212 calories, 4 g fat (1 g saturated fat), 3 mg cholesterol, 399 mg sodium, 33 g carbohydrate, 13 g fiber, 13 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 very lean meat, 1/2 fat.
RECIPE BACKSTORY
The carrots in this dish make it almost sweet. It's very filling. Friend thought that it tasted almost curried. Good way to use up the fresh margoram in my herb garden. This makes a big pot...more than 6 servings as a side dish! From Light and Tasty Nutrition Facts: 3/4 cup equals 212 calories, 4 g fat (1 g saturated fat), 3 mg cholesterol, 399 mg sodium, 33 g carbohydrate, 13 g fiber, 13 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 very lean meat, 1/2 fat.