Real Recipes From Real Home Cooks ®

lentils n buttered onions

Recipe by
Joanne Hendriksen

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

yield 6 -8
prep time 5 Min
cook time 35 Min
method Stove Top

Ingredients For lentils n buttered onions

  • 1 pkg
    lentils, dry
  • 1 lg
  • 2 Tbsp
    oregano, dried
  • 2 tsp
    garlic powder with parsley
  • 5 sprig
    cilantro, fresh
  • 1/4 tube
    butter, unsalted
  • dashes
    paprika, cumin, black pepper, cayenne, thyme
  • 1 md
    red bell pepper
  • 1 Tbsp
    organic coconut oil
  • 1 md

How To Make lentils n buttered onions

  • 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.