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Add a photoBeans and legumes are a staple of the vegetarian diet. Both contain large amounts of protein and are also high in dietary fiber. When mixed with grains they become a complete protein. I have made this particular lentil recipe for many years and usually eat it with brown rice. I decided to see how well the lentils would go smothered over polenta. Not bad for a first time. The polenta recipe I used was right off the back of the bag of yellow corn meal. I cut the recipe off the back of the bag to save because this is really a tasty polenta.
Ingredientes
- Polenta
- 2 1/2 cups 2% milk
- 1 1/2 cups water
- 1/2 stick butter (optional)
- 2 teaspoons garlic, chopped
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup yellow cornmeal
- 1/2 cup sharp cheddar, shredded
- 1/4 cup parmesan, grated
- Lentils
- 1 cup lentils
- water or veggie broth enough to cover the lentils
- 1 bay leaf
- 1/2 cup onion chopped
- 1/2 cup celery sliced
- 1/2 cup carrots sliced
- 1/4 cup green pepper chopped
- salt and pepper to taste
Direcciones
- For the Polenta
- Combine the first seven ingredients in a large saucepan and bring to a boil.
- Add the corn meal slowly stirring all the while so it doesnât get lumpy. Turn the heat down to low and simmer 10 minutes, stirring often.
- Stir in both the cheeses and blend well.
- Allow to cool and then pour into a shallow 10Ã10 prepared glass dish.
- At this point you can eat the polenta warm (itâs yummy) or refrigerate it to until it sets.
- When you are ready to use the polenta, slice it into squares, saute each side in a little bit of olive.
- For the Lentils
- Put the lentils in a large pot and add water to cover, bring to a boil and then turn to low, partially cover the pan and let simmer for 40 minutes. Add more water or broth if necessary so that the lentils donât dry out.
- In a skillet saute the veggies in a little bit of olive oil.
- Add the veggies and tomatoes with juice to the lentils and mix, heat on low until hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 289g | |
| Recipe makes 6 servings | |
| Calories 427 | |
| Calories from Fat 155 | 36% |
| Total Fat 17.56g | 22% |
| Saturated Fat 10.35g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 680mg | 28% |
| Potassium 598mg | 17% |
| Total Carbs 48.46g | 13% |
| Dietary Fiber 11.7g | 39% |
| Sugars 7.78g | 5% |
| Protein 19.16g | 31% |
