Lentils n Buttered Onions

Joanne Hendriksen

By
@Elizabeth33

A Great Rainy Day meal that's both Hugh in nutrition, and Low in calories. Make it a completely different meal next day with fresh Tomato sauce & sliced mushrooms. Sprinkle top w/ freshly grated Parmesan cheese just prior to serving.

See video How To make Spinach Kale Soup by Theo Randall

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6-8
Prep:
5 Min
Cook:
35 Min
Method:
Stove Top

Ingredients

1 pkg
lentils, dry
1 large
onion
2 Tbsp
oregano, dried
2 tsp
garlic powder with parsley
5 sprig(s)
cilantro, fresh
1/4 tube(s)
butter, unsalted
dashes
paprika, cumin, black pepper, cayenne, thyme
1 medium
red bell pepper
1 Tbsp
organic coconut oil
1 medium
carrot

Step-By-Step

1Rinse & drain Lentils.set aside.
Fill Stainless Steel Saucepan with fresh water to cover. Cover on medium heat.
2Add spices to flavor. (NO SALt) Add Diced carrots & bell flower.
3Cook 25 minutes. In separate saucepan place cubed onions, organic coconut oil & butter. Simmer until transparent with a sweet flavor.
4Combine all into one saucepan and cover with pats of butter. Serve alongside Buttered Whole Grain Bread. For a hearty stand alone meal.
5OPTIONAL :
Next Day Change It Up by adding 1-15 oz jar Italian tomato sauce w/sliced mushrooms. Serve alongside garlic bread.
Or: Add Kale & blended w/Creme for a delicious lite soup.

About this Recipe