Easy Lentils - ElaineHN

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 82.1
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 67.5 mg
  • Total Carbs: 45.1 g
  • Dietary Fiber: 21.3 g
  • Protein: 19.6 g

View full nutritional breakdown of Easy Lentils - ElaineHN calories by ingredient
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Introduction

This is such a basic recipe, just a starting point to customize as you like. Maybe more like 'general instructions' if you've never cooked lentils before. This is such a basic recipe, just a starting point to customize as you like. Maybe more like 'general instructions' if you've never cooked lentils before.
Number of Servings: 6

Ingredients

    2 cloves Garlic (crushed or chopped)
    1 cup, chopped Onions, raw
    4 cup College Inn Chicken broth unsalted (by MILZ67)
    1.75 cup Del Monte Diced Tomatoes, No Salt Added
    2 cup lentils uncooked (by SMM32SMM32)
    1 tbsp Olive Oil

Directions

1. Heat Olive oil over medium heat in boiler/soup pot.
2. Saute onion and garlic in olive oil. Be careful not to burn, turn down heat if needed. You can sweat the onion/garlic in liquid with no oil if you truly wish, but I find a tiny bit of olive oil worthwhile.
3. Add chicken stock (can substitute vegetable or beef stock if you wish or water - though water will add no flavor) I use 'no salt' broth since some packed broths/stocks are very high in sodium. Bring to a boil.
4. Add lentils (rinsed and 'picked through' as needed) stir, return to a boil.
5. Turn heat down to low to medium-low, cover and allow to simmer for approx. 20 minutes.
6. Add can of diced tomatoes (I like tomatoes with green chilies or Italian seasoned tomatoes for more flavor.) Of course you can use fresh chopped tomatoes and herbs/seasonings if you prefer. Stir and allow to cook till tomatoes are thoroughly heated.

This is such a basic recipe, just a starting point to customize as you like:
You can add water/broth along the way to make a soupier consistency, or allow to cook uncovered to cook off some of the liquid for less soup.
You can add small-diced carrots and/or bell pepper and/or celery if you wish when sauteing onion. Personally I like to add carrot if I have it, but I don't care for celery or bell pepper.
If you want to turn it into more of a full meal dish, you can add sliced/torn spinach leaves just before serving or add whatever veggies you have on hand that sound good to you (blanched or sauteed as needed prior to adding to the cooked lentlils.)
The lentils may be a bit bland with all the 'no salt' ingredients, but I leave them this way so each person can add salt/pepper or other seasonings to taste.
You can season to your own preferences when cooking if you wish. Curry is a common way to season lentils, but I tend to use either Mexican-ish seasonings, Italian-blends, or even Cajon all-purpose seasoning mix.


Serving Size: I am estimating 6 'lunch' size portions. May be more portions as a side dish.

Number of Servings: 6

Recipe submitted by SparkPeople user ELAINEHN.

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