Lentils and Mushrooms

Recipe

Side Dish
Lentils and Mushrooms

Primary Media

Lentils opped with mushrooms and sliced vegetables

User Rating

3.18 out of 5 stars
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34 ratings

Recipe Data

6
Servings

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Description

This colorful side is excellent source of iron and fiber, and packs in 10 grams of protein. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
1 c.uncooked lentils
1(8 oz) package fresh mushrooms, sliced
1zucchini or yellow squash, chopped
1red 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
3green onions, thinly sliced
Freshly ground black pepper, to taste

Directions

  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.

Nutrition facts

Servings

190 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 0mg
  • Sodium: 50mg
  • Total Carbohydrates: 24g
  • Protein: 10g

Daily Values

0%
Vitamin A 15%
0%
Vitamin C 60%
0%
Iron 20%
0%
Calcium 4%

Recipe Source:

Chef Staci Stengel, Yankton (SD) Hy-Vee.