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lentils n buttered onions

15 Pinches 6 Photos
Elizabeth33 avatar
Updated on Jun 9, 2015

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

prep time 5 Min
cook time 35 Min
method Stove Top
yield 6-8 serving(s)

Ingredients

  • 1 package lentils, dry
  • 1 large onion
  • 2 tablespoons oregano, dried
  • 2 teaspoons garlic powder with parsley
  • 5 sprigs cilantro, fresh
  • 1/4 tube butter, unsalted
  • dashes - paprika, cumin, black pepper, cayenne, thyme
  • 1 medium red bell pepper
  • 1 tablespoon organic coconut oil
  • 1 medium carrot

How To Make lentils n buttered onions

  • Step 1
    Rinse & drain Lentils.set aside. Fill Stainless Steel Saucepan with fresh water to cover. Cover on medium heat.
  • Step 2
    Add spices to flavor. (NO SALt) Add Diced carrots & bell flower.
  • Step 3
    Cook 25 minutes. In separate saucepan place cubed onions, organic coconut oil & butter. Simmer until transparent with a sweet flavor.
  • Step 4
    Combine all into one saucepan and cover with pats of butter. Serve alongside Buttered Whole Grain Bread. For a hearty stand alone meal.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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