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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 171.0
  • Total Fat: 6.9 g
  • Cholesterol: 3.3 mg
  • Sodium: 219.9 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 5.0 g
  • Protein: 7.2 g

View full nutritional breakdown of Polenta with lentil sauce calories by ingredient
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Polenta with lentil sauce

Submitted by: ALISONSLP

Introduction

A recipe I found in a "whole foods" cookbook called "slice". hearty and "real" food. A great substitute for meat based dishes. A recipe I found in a "whole foods" cookbook called "slice". hearty and "real" food. A great substitute for meat based dishes.
Number of Servings: 6

Ingredients

    1 c almond milk
    6 sprigs fresh thyme
    1 c water
    1 c millet
    2 c vegetable stock or water
    1 c green lentils
    2 T olive oil
    1 medion onion, diced
    3 garlic cloves, crushed
    1/2 zucchini, diced
    1/2 red pepper, diced
    1 carrot, diced
    28 oz can diced tomatoes
    3 T fresh basil
    2 to 3 sprigs fresh thyme
    sea salt and black pepper to taste
    handful parmesan cheese (optional

Directions

1. Preheat oven to 375 F, grease shallow 8 x 8 inch square baking dish.

2. In a saucepan, bring almond milk to a boil, reduce heat and add thyme, salt and pepper. Let steep for 5 to 8 minutes.. Remove thyme, add 1 c water and return to boil.

3. Meanwhile in a skillet, dry roast millet over medium high heat, stirring frequently, until it just begins to pop. Remove from heat and rinse thoroughly in a fine strainer under cold water. Add rinsed millet to the boiled liquid, reduce heat and simmer covered for 15 to 20 minutes, or until liquid is absorbed. Remove from heat and fluff with a fork.

4. Press millet into prepared dish until flat and bake for 35 to 45 minutes, or until lightly browned.

5. In a small saucepan cover lentils with water or stock, bring to a boil, reduce heat ans simmer covered for 20 minutes or until tender. Drain any excess water and set aside.

6. In a saute pan, heat oil. Add onion and garlic and saute until translucent. Add zucchini, carrot and red pepper and saute for 5 minutes. Add tomatoes, basil, thyme, salt and pepper and cooked lentils. Simmer for 10 minutes.

7. To serve, cut polenta into individual portions and top with lentil sauce and parmesan cheese

Number of Servings: 6

Recipe submitted by SparkPeople user ALISONSLP.






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