Healthy and Vegetarian Red Lentils

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Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Healthy and Vegetarian Red Lentils calories by ingredient

Introduction

This is my healthy version of the thick soup. Packed with protein. A very satisfying portion. This is my healthy version of the thick soup. Packed with protein. A very satisfying portion.

Minutes to Prepare: 5

Minutes to Cook: 25

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

Tips

This is a great dish for lunch or even dinner.

Directions

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.