Recipe

Braised Lentils

 

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 4 servings

Tips

  1. As an alternative to canned lentils, try using dried lentils instead. 1 cup of dried lentils makes 1 can (540 mL) of cooked lentils. Add an extra 2 cups of vegetable stock or water to the braised lentils. Extend the cooking time by ½ hour or until dried lentils are tender.

Ingredients

Olive oil

1 Tbsp (15 mL) 

Onion, chopped

1/2 cup (125 mL)

Garlic, minced

4 cloves

Carrot, chopped

1/2 cup (125 mL)

Celery, chopped

1/2 cup (125 mL) 

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

Directions

  1. In a medium sized pot, heat oil over medium-heat.
  2. Sauté onion, garlic, carrot, celery until softened.
  3. Stir in lentils, salt, paprika and thyme.
  4. Add vegetable stock and bay leaf. Bring to a boil and reduce to a simmer.
  5. Simmer for 15 minutes. Remove bay leaf before serving.
  6. 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 – September 6, 2017

Mail Icon Phone Icon

If you have questions about what you've read here, or other questions about food, nutrition or healthy eating, click to email our Registered Dietitians or call 1-877-510-5102.