Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4 servings
- As an alternative to canned lentils, try using dried lentils instead.
- A cup (1 cup/250 mL) of dried lentils makes 1 can (540 mL) of cooked lentils. Add an extra 2 cups (500 mL) of vegetable stock or water to the recipe. Extend the cooking time by about 30 minutes or until dried lentils are tender.
- Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 165ºF (74ºC). Discard uneaten leftovers after they have been reheated.
Ingredients
|
| Olive oil |
1 Tbsp (15 mL)
|
| Onion |
1/2 cup (125 mL), about 1/2 onion
|
| Garlic |
4 cloves
|
| Carrot |
1/2 cup (125 mL), about 1 medium
|
| Celery |
1/2 cup (125 mL), about 2 stalks
|
| Lentils, drained and rinsed |
1 can (540 mL)
|
| Salt |
1/4 tsp (1 mL)
|
| Dried paprika |
1/2 tsp (2 mL)
|
| Dried thyme |
1 tsp (5 mL)
|
| Low sodium vegetable stock |
1 cup (250 mL)
|
| Bay leaf |
1
|
Directions
- Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
- Gently rinse onion, celery and garlic under cool running water. Scrub the carrot with a clean vegetable brush. Chop the onion, celery and carrot; place in bowl. Mince the garlic; add to the same bowl.
- In a medium sized pot, heat oil over medium-heat. Sauté onion, garlic, carrot, celery until softened.
- Stir in lentils, salt, paprika and thyme. Add vegetable stock and bay leaf. Bring to a boil and reduce to a simmer.
- Simmer for 15 minutes. Remove bay leaf before serving.
- 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 – June 25, 2024