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


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Rating:

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

Directions Step-By-Step

1
Rinse & drain Lentils.set aside.
Fill Stainless Steel Saucepan with fresh water to cover. Cover on medium heat.
2
Add spices to flavor. (NO SALt) Add Diced carrots & bell flower.
3
Cook 25 minutes. In separate saucepan place cubed onions, organic coconut oil & butter. Simmer until transparent with a sweet flavor.
4
Combine all into one saucepan and cover with pats of butter. Serve alongside Buttered Whole Grain Bread. For a hearty stand alone meal.
5
OPTIONAL :
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