Lentils and Veggies

Lentils and Veggies

Seasoned with herbs, this is one wholesome side dish that’s brimming with lentils and veggies. Check out the tip to give it an Asian spin.

Prep Time

15

Minutes

Total Time

4:15

Hrs:Mins

Makes

8

servings

1
cup dried lentils (8 ounces), sorted and rinsed
2
medium carrots, sliced (1 cup)
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
teaspoon dried thyme leaves
1/4
teaspoon pepper
2 1/2
cups water
1
can (14 1/2 ounces) diced tomatoes, undrained
1
teaspoon salt
  1. Mix all ingredients except tomatoes and salt in 3 1/2- to 4-quart slow cooker.
  2. Cover and cook on low heat setting 4 to 6 hours or until lentils are tender.
  3. Stir in tomatoes and salt.
Makes 8 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Success Tip
A popular ingredient in the Middle East and India, lentils are a good source of iron and phosphorus. Leftover cooked lentils can be frozen in an airtight container for up to 2 months. Then reheat, covered, in a microwavable container until warm.
This lentil dish is extra delicious when topped with yogurt and shredded coconut to give it an Indian spin. You may also want to stir in a little ground red pepper before adding the toppings.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 75
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 380mg;
  • Total Carbohydrate 18g
    • (Dietary Fiber 6g,
  • Protein 7g;
Percent Daily Value*:
    Exchanges:
    • 2 Vegetable;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.