Herbed Lentils & Vegetables
High in folate and fiber, this is a very satisfying side dish. If you like, add some crumbled goat cheese or feta to make this a main course.
  • 1 cup lentils, rinsed and picked over
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 red bell pepper, diced
  • 3 scallions, thinly sliced
  • 3 tablespoons chopped fresh mint
  • 3 cups broccoli florets
  • 2 carrots, thinly sliced

1. In medium saucepan, bring 2-1/4 cups of water to a boil. Add lentils, 1/4 teaspoon of salt, black pepper, and oregano. Reduce to a simmer, cover, and cook until lentils are just tender, about 25 minutes. Drain any remaining liquid.

2. Meanwhile, in large bowl, whisk together remaining 1/2 teaspoon salt, lemon juice, oil, and mustard. Add drained lentils, bell pepper, scallions, and mint; toss to combine.

3. In a vegetable steamer, steam broccoli and carrots until broccoli is crisp-tender. Add to bowl with lentils and toss again. Serve warm, at room temperature, or chilled.

Nutritional Information
Per serving: 278 calories, 8g total fat, 1.1g saturated fat, 5.2g monounsaturated fat, 1.1g polyunsaturated fat, 19g dietary fiber, 17g protein, 39g carbohydrate, 0mg cholesterol, 578mg sodium.
Good source of: beta-carotene, copper, fiber, folate, iron, manganese, potassium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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