Hearty Lentils and Veggies
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 182.7
- Total Fat: 6.4 g
- Cholesterol: 0.0 mg
- Sodium: 75.1 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 8.9 g
- Protein: 9.6 g
View full nutritional breakdown of Hearty Lentils and Veggies calories by ingredient
Introduction
A simple low sodium vegan dish that can be served in a variety of ways A simple low sodium vegan dish that can be served in a variety of waysNumber of Servings: 4
Ingredients
-
1 can of lentils (or 1 cup dry lentils)
1 cup of low sodium vegetable broth
1/2 med. yellow onion
2 stalks of celery
1 carrot
3 cloves of garlic
1 cup fresh kale
1 handful of fresh parsley
1 cup mushrooms
1/2 fresh red bell pepper
1 small handful of almonds
1 tbsp oil
Directions
If you are using dried lentils, cook them in a seperate pot and set aside for later.
Chop or dice the oinion, carrot, celery, and garlic before putting the 1 tbsp of oil into a large skillet. There should be enough oil to barely cover the bottom of the pan. Once the pan is hot, add the onion carrot celery, and garlic and cook until the onions become clear.
Add the lentils and broth to the skillet, bring to a boil then reduce to a simmer. Once at a steady simmer, finely chop the kale, mushrooms, parsley, bell pepper, and almonds, then add to the skillet. Allow to simmer until the mushrooms and peppers are tender.
As prepared as above, this recipe is vegan and low sodium. However, this dish can be very versatile. Vegetables can be added or subsitiuted to taste.
If desired this recipe can be put into a food processor for a few seconds to make a spread for crakers, toasted bread or pita wedges. Alternately, more broth can be added to make a hearty lentil stew. Served cold, it makes a nice addition to salads or can be used as a filling for wraps, sandwiches, or stuffed bell peppers.
Number of Servings: 4
Recipe submitted by SparkPeople user SIRVENTES.
Chop or dice the oinion, carrot, celery, and garlic before putting the 1 tbsp of oil into a large skillet. There should be enough oil to barely cover the bottom of the pan. Once the pan is hot, add the onion carrot celery, and garlic and cook until the onions become clear.
Add the lentils and broth to the skillet, bring to a boil then reduce to a simmer. Once at a steady simmer, finely chop the kale, mushrooms, parsley, bell pepper, and almonds, then add to the skillet. Allow to simmer until the mushrooms and peppers are tender.
As prepared as above, this recipe is vegan and low sodium. However, this dish can be very versatile. Vegetables can be added or subsitiuted to taste.
If desired this recipe can be put into a food processor for a few seconds to make a spread for crakers, toasted bread or pita wedges. Alternately, more broth can be added to make a hearty lentil stew. Served cold, it makes a nice addition to salads or can be used as a filling for wraps, sandwiches, or stuffed bell peppers.
Number of Servings: 4
Recipe submitted by SparkPeople user SIRVENTES.
Member Ratings For This Recipe
-
NASFKAB
-
1HAPPYSPIRIT
-
PATRICIAANN46
-
CHERYL1R