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Lentils and Mushrooms

23 Ratings
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Serves: 6

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All you need:

  • 1 c. uncooked lentils
  • 1 (8 oz) package fresh mushrooms, sliced
  • 1 zucchini or yellow squash, chopped
  • 1 red bell pepper, seeded and diced
  • 1 tsp chopped fresh garlic
  • 2 tsp olive oil
  • 1 tbsp balsamic or red wine vinegar
  • 2 tsp Dijon mustard
  • 2 tbsp extra-virgin olive oil
  • 3 green onions, thinly sliced
  • Freshly ground black pepper, to taste

All you do:

  1. Cook lentils until soft but still retain shape, about 20 minutes. Drain well.
  2. In a large sauté pan over medium heat, sauté mushrooms, zucchini, red bell pepper and garlic in olive oil until just softened. Set aside.
  3. To make sauce, whisk together vinegar, mustard and extra-virgin olive oil in a small bowl.
  4. In a large bowl, toss together lentils, vegetables, sauce and green onions and season to taste with black pepper. Serve warm or chilled.

Daily Values:

15% vitamin A 4% calcium
60% vitamin C 20% iron

Nutrition Facts per serving:

Calories: 190 Protein: 10g
Carbohydrate: 24g Saturated Fat: 1g
Cholesterol: 0mg Sodium: 50mg
Dietary Fiber: 8g Sugars: 5g
Fat: 7g Trans fats: 0g
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