Lentils and Mushrooms
This colorful side is excellent source of iron and fiber, and packs in 10 grams of protein.
Servings and Ingredients
|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|
- Cook lentils until soft but still retain shape, about 20 minutes. Drain well.
- In a large sauté pan over medium heat, sauté mushrooms, zucchini, red bell pepper and garlic in olive oil until just softened. Set aside.
- To make sauce, whisk together vinegar, mustard and extra-virgin olive oil in a small bowl.
- In a large bowl, toss together lentils, vegetables, sauce and green onions and season to taste with black pepper. Serve warm or chilled.
190 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 50mg
- Total Carbohydrates: 24g
- Protein: 10g
Vitamin A 15%
Vitamin C 60%
Chef Staci Stengel, Yankton (SD) Hy-Vee.