Receta Easy Stewed Lentils
Starting the New Year off with plenty of healthy recipes. This Easy Stewed Lentils dish is so flavorful, filling and the health benefits of lentils is kind of a big deal! You are going to love this recipe!
While I LOVE the holiday season, all the heavy eating for a week has me ready to clean up my eating big time! My husband and I are starting a 24 day challenge tomorrow and I am so looking forward to seeing results. A huge part of this challenge is clean eating which is actually way easier then you’d think with a little prep. One dish that I made to get us started off right were these Easy Stewed Lentils and man are they DELICIOUS!
The health benefits of lentils is pretty spectacular and having grown up eating them often, I just love them!
Lowering cholesterol
Heart health
Digestive health
A good source of protein
Increased energy
Weight loss
Stabilizing blood sugar
There are many varieties of lentils, for this recipe I used Goya dried lentils. I love these in particular because they hold up to a longer cooking time. For example, if you were to use red lentils in this, they will break down, be very soft and this dish will have a very different texture. This dish is super easy to throw together too! I sautéed a plum tomato, m carrot, yellow onion, bell pepper, garlic, oregano, salt and pepper with a little olive oil. Once softened I stirred in the lentils and beef broth {I love the flavor that organic low sodium beef broth adds but you can use vegetable broth or even water}, covered the pan and let them simmer for 40-45 minutes.
You can serve these lentils along with a side salad, over barley or quinoa, with a piece of grilled chicken over top or even tossed with whole grain pasta. Its a versatile, easy dish that I really think you will love. This is one of those dishes that proves that healthy doesn’t have to be complicated or tasteless! Print Easy Stewed Lentils Author: Angela LeMoine Ingredients 1 plum tomato, diced 1 carrot, peeled and diced ¼ yellow onion, diced 2 garlic cloves ½ orange, yellow or red bell pepper, diced 2 stalks celery, diced 3 Tbsp olive oil 1 tsp dried oregano salt & pepper 1 cup dried lentils 3 cups beef broth {vegetable broth or water can be substituted} Instructions In a large saute pan over medium heat, add in the olive oil, tomato, carrot, onion, garlic, bell pepper, celery, oregano, salt and pepper. Cook until softened, stirring occasionally. Add in the lentils and broth, lower the heat and cover with a lid. Simmer for 40-45 minutes, until the lentils are tender and the liquid is absorbed. NOTE: stir occasionally to prevent sticking and you can add a little broth or water if drying out before the lentils are tender. Garnish with fresh parsley or grated cheese if you'd like. 3.5.3226 You may also like:
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Barley with Sausage, Lentils & Split Peas