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 min
  • Total Time 4 hr 15 min
  • Servings 8

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
75
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
380mg
380%;
Total Carbohydrate
18g
18%
(Dietary Fiber
6g
6%
),
Protein
7g
7%
;
% Daily Value*:
Iron
14%;
Exchanges:
2 Vegetable;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.