| 11 | 30 | 196 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 1 can (15oz) | Lentils, canned (drained) |
| 1 tbsp | Olive oil |
| 1/2 cup | White onion (chopped) |
| 4 clove(s) | Garlic (minced) |
| 1/2 cup chopped | Carrots |
| 1/2 cup diced | Celery |
| 1/4 tsp | Salt |
| 1/2 tsp | Paprika (dried) |
| 1 tsp, ground | Thyme, dried |
| 1 cup | Vegetable stock/broth, low sodium |
| 1 leaf | Bay leaf |
1. Rinse and drain lentils. Set aside.
2. In medium-sized pot, heat oil over medium heat.
3. Saute onion, garlic, carrot, and celery until softened, 4-5 minutes. Stir in lentils, salt, paprika, and thyme.
4. Add vegetable stock and bay leaf. Bring to a boil and reduce to a simmer. Simmer for 15 minutes. Remove bay leaf before serving.
5. 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.
| Meat Alternative | 0.8 |
| Vegetables | 1.9 |
