Low-sodium stock has 25 per cent less sodium than regular stock. Adding more water than directed on the can reduces the sodium in each serving even more.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2003
Ingredients
Method
In large saucepan, heat oil over medium heat; fry onion, garlic, potatoes, carrots, celery, bay leaf, thyme and marjoram until softened, about 5 minutes.
Dilute stock according to can directions; add to saucepan along with lentils, rice, tomato paste and 1 cup (250 mL) water. Bring to boil; reduce heat, cover and simmer until lentils and rice are tender but not mushy, about 25 minutes. (Make ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 3 days.) Discard bay leaf. Stir in parsley.
Nutritional facts <b>Per serving:</b> about
- Sodium 228 mg
- Protein 22 g
- Calories 249.0
- Total fat 6 g
- Cholesterol 81 mg
- Saturated fat 2 g
- Total carbohydrate 27 g
%RDI
- Iron 10.0
- Folate 4.0
- Calcium 2.0
- Vitamin A 3.0
- Vitamin C 17.0
