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Lentils and Veggies

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  • Prep 15 min
  • Total 4 hr 15 min
  • Servings 8
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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.
By Betty Crocker Kitchens
Updated Apr 21, 2010
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Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

75 Calories, 0g Total Fat, 7g Protein, 18g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
14%
14%
Exchanges:
2 Vegetable;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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