Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4 servings
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As an alternative to canned lentils, try using dried lentils instead. 1 cup of dried lentils makes 1 can (540 mL) of cooked lentils. Add an extra 2 cups of vegetable stock or water to the braised lentils. Extend the cooking time by ½ hour or until dried lentils are tender.
Ingredients
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Olive oil |
1 Tbsp (15 mL)
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Onion, chopped |
1/2 cup (125 mL)
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Garlic, minced |
4 cloves
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Carrot, chopped |
1/2 cup (125 mL)
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Celery, chopped |
1/2 cup (125 mL)
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Lentils, drained and rinsed |
1 can (540 mL)
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Salt |
1/4 tsp (1 mL)
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Dried paprika |
1/2 tsp (2 mL)
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Dried thyme |
1 tsp (5 mL)
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Low sodium vegetable stock |
1 cup (250 mL)
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Bay leaf |
1
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Directions
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In a medium sized pot, heat oil over medium-heat.
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Sauté onion, garlic, carrot, celery until softened.
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Stir in lentils, salt, paprika and thyme.
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Add vegetable stock and bay leaf. Bring to a boil and reduce to a simmer.
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Simmer for 15 minutes. Remove bay leaf before serving.
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Serve ¾ cup braised lentils with your choice of rice, barley or whole wheat couscous and/or a side of vegetables.
Optional:
Save 2 servings of Braised Lentils to make
Shakshouka the next day.
Nutrition Information per serving (3/4 cup):
Calories: 116 kcal
Protein: 5 g
Fat: 4 g
Carbohydrate: 15 g
Fibre: 7 g
Sodium: 290 mg
Calcium: 25 mg
Iron: 0.5 mg
Last Update – September 6, 2017