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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Lentils Cooked in Red Wine

Source: dLife

Lentils braised in red wine with prosciutto, and vegetables.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	294.1

Total Carbs	37.0 g

Dietary Fiber	7.3 g

Sugars	4.8 g

Total Fat	5.8 g

Saturated Fat	1.6 g

Unsaturated Fat	0.4 g

Potassium	109.3 mg

Protein	17.9 g

Sodium	499.6 mg

Dietary Exchanges 5.8 Fat, 0.7 Vegetables, 0.3 Meat, 2.1 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp butter 2.0
2 tbsp extra virgin olive oil 1.0
1 cup fresh chopped onion 0.5
0 1/2 cup fresh chopped celery 0.5
0 1/2 cup sliced carrots 1.0
1 pinch salt and pepper 0.5
0 1/2 tsp fresh thyme 2.0
2 oz prosciutto 0.125
0.125 cup dried porcini mushrooms 1.5
1 1/2 cup red wine 2.0
2 cup dried lentils 1.0
1 each bay leaves 5.0
5 cup fat free reduced sodium chicken broth

Directions

Heat the butter and olive oil in a saucepan. Sauté the onions, celery, and carrots until they begin to give off a bit of liquid. Season with salt and pepper. Cook, covered, for about 10 minutes.
Add the thyme, prosciutto, porcini mushrooms, wine, lentils, bay leaf, water, and chicken broth and simmer for 1 hour or until the lentils are soft.
Remove the bay leaf and discard. Season with salt and pepper if needed and serve.