Teresa's Lentils
I like served with rice.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 bay leaf
- salt and pepper to taste
- 2 cloves garlic minced
- cilantro
- 1 cup lentils
- carrots chopped
- 1/2 cup scallions or white onion chopped
- white potato diced
- red/green/yellow peppers diced
- beef or chicken (if desired) shredded
- 6 1/2 cups beef broth mixed with water
- 3 - 4 slices butternut squash
- Carbohydrate 24.9519366666667 g
- Cholesterol 0 mg
- Fat 0.477433333333333 g
- Fiber 12.0828666553497 g
- Protein 9.92353333333333 g
- Saturated Fat 0.0760186666666667 g
- Serving Size 1 1 Serving (61g)
- Sodium 17.5203333333333 mg
- Sugar 12.8690700113169 g
- Trans Fat 0.096829 g
- Calories 143 calories
Rinse lentils several times. Put in pot with broth and water (adding as needed). Add carrots, bay leaf and squash. Cook until soft. Add potatoes. Mash squash to thicken. Saute onions, garlic, peppers, cilantro, salt, pepper while lentils are cooking. Add to lentil mixture before serving.
