Healthy and Vegetarian Red Lentils
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup Peak High Fiber Low Sodium Red Lentils (1/4 cup dry; 35g) 4 oz Kabocha Squash (buttercup, japanese pumpkin) 3 stalk, large (11"-12" long) Celery, raw 20 grams Cilantro, raw 2 oz onions, raw, purple/red (1 slice) 4 clove Garlic 0.50 tsp MORTON Sea Salt, Fine Salt
Heat up 5 cups of water. Bring to a boil. In a separate container, pour the 1 cup of lentils and inspect for any debris; clean if need be. No need to rinse the lentils. First, add the chopped up celery stalks. Bring it to a simmer; wait 5 minutes and add the lentils, kabocha squash, cilantro, and garlic. Let it come to a boil and quickly bring it down to simmer for about 15 minutes. Add the onions, and simmer for another 10 minutes. Lentils need no more than about a 25 minute cooking period.
Serving Size: divide the lentils into 4 servings or 8. If you decide to divide into eight, you will change your serving amount to .5 serving.
Number of Servings: 4
Recipe submitted by SparkPeople user GINA4LCBK.
Serving Size: divide the lentils into 4 servings or 8. If you decide to divide into eight, you will change your serving amount to .5 serving.
Number of Servings: 4
Recipe submitted by SparkPeople user GINA4LCBK.
Nutritional Info Amount Per Serving
- Calories: 128.5
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 322.3 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 9.4 g
- Protein: 10.0 g