- 6
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 4 medium garlic cloves minced
- 1/2 cup dry lentils sorted, rinsed, and drained
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon freshly-ground black pepper
- 1/2 teaspoon ground cinnamon
- 3 3/4 cups fat-free reduced-sodium chicken broth
- 1/2 cup chopped celery
- 1/2 cup chopped sun-dried tomatoes (not oil-packed)
- 1 medium yellow summer squash chopped
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped fresh parsley
- 1 cup chopped plum tomatoes
- 1/4 cup chopped fresh cilantro or basil
Preparation
Step 1
Heat oil in medium saucepan over medium heat. Add onion and garlic; cook 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in lentils, coriander, cumin, black pepper and cinnamon; cook 2 minutes. Add chicken broth, celery and sun-dried tomatoes; bring to a boil over high heat. Reduce heat to low; simmer, covered, 25 minutes.
Stir in squash, bell pepper and parsley. Continue cooking, covered, 10 minutes or until lentils are tender.
Top with plum tomatoes and cilantro just before serving.
This recipe yields 6 servings.
Exchanges Per Serving: 1 Starch, 1 Vegetable, 1/2 Fat.
Nutrition Facts: Calories 131; Calories from Fat 20%; Total Fat 3g; Saturated Fat 1g; Protein 8g; Carbohydrates 20g; Cholesterol 0mg; Sodium 264mg; Dietary Fiber 2g.
You'll also love
-
Beef Hash (Slow cooker) 4/5 (2 Votes) -
Semolina's Muffaletta Pasta 3/5 (4 Votes)
You'll also love
-
Applebee's Onion Petal Sauce 5/5 (1 Votes) -
Luby's Cafeteria's Lemon Sour... 5/5 (1 Votes)