Braised Lentils

Health Highlights

Flavourful high-fiber dish.

Ingredients

1 can (15oz)	Lentils, canned (drained)
1 tbsp	Olive Oil, Extra Virgin
1/2 cup	White onion (chopped)
4 clove(s)	Garlic (minced)
1/2 cup chopped	Carrots
1/2 cup diced	Celery
1 dash	Salt
1/2 tsp	Paprika (dried)
1 tsp, ground	Thyme, dried
1 cup	Vegetable stock/broth, low sodium
1 leaf	Bay leaf

Rinse and drain lentils. Set aside.
In medium-sized pot, heat oil over medium heat.
Saute onion, garlic, carrot, and celery until softened, 4-5 minutes. Stir in lentils, salt, paprika, and thyme.
Add vegetable stock and bay leaf. Bring to a boil and reduce to a simmer. Simmer for 15 minutes. Remove bay leaf before serving.
Serve braised lentils with your choice of protein, rice, barley or whole wheat couscous and/or a side of vegetables.

Quick Tips:

Storage

Double or triple the batch and freeze leftovers. Ensure to fully warm through when re-heating to an internal temperature of 165F or 74C degrees.

Nutritional Highlights:

Lentils

A heart-healthy legume high in plant-based protein, fiber, B vitamins and iron

Calories 181

Calories from fat 36

Calories from saturated fat 11.0

Total Fat 4.0 g

Saturated Fat 1.2 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.8 g

Monounsaturated Fat 5.1 g

Cholesterol 0

Sodium 214 mg

Potassium 547 mg

Total Carbohydrate 28.6 g

Dietary Fiber 6.6 g

Sugars 4.8 g

Protein 10.8 g

Meat Alternative	0.8
Vegetables	1.9