Lentil Stew
Meal: 133 cal Protein: 8 g Carbs: 20 g Fat: 3 g
This dish generally has rich meat in it that it doesn’t need for flavor. We have started the whole dish with lots of vegetables using our Soffritto. Plus we are serving this on a bed of Arugula to keep the whole dish light and fresh. 1 Cup of lentils is 230 Calories; we cut that almost in half by adding all the yummy vegetables.
Serving size 1/8 C 133 cal Protein: 8 g Carbs: 20 g Fat: 3 g
Ingredients
- 1 Tbsp Olive Oil
- 2 C Sofrito
- Garlic , minced
- Italian Seasoning
- 1 C Lentils
- 3 C Broth (no salt – it will make the lentils tough)
- 1 Lime Zest
- 1 Lime Juice
- Arugula
- Tomatoes , sliced
- Sea Salt & Pepper
Directions
- Heat Oil in Saucepan.
- When hot add Soffritto, cook until softened.
- dd Garlic, Zest and Seasonings, cook until fragrant.
- Add Lentils and Broth.
- Bring to a boil, drop to a simmer, add a tight-fitting lid, and cook for 15-20 minutes (until liquid is absorbed and lentils soften).
- Toss with Lime Zest and Set Aside.
- In each serving bowl, toss Arugula with Juice, Salt & Pepper. Top with Lentil Stew.
