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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Providing 13 grams of fiber per serving, this delicious medley packs nutritional benefits! Enjoy the homey dish with a light meat entree or keep it meatless with a side of corn bread or rice. Mildred Sherrer of Roanoke, Texas shares the recipe. Ingredients:
4 medium carrots, chopped |
2 medium onions, chopped |
6 garlic cloves, minced |
1 tablespoon olive oil |
1 can (14-1/2 ounces) vegetable broth |
1 cup dried lentils, rinsed |
3 tablespoons minced fresh marjoram or 1 tablespoon dried marjoram |
1-1/2 teaspoons rubbed sage |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1/4 cup sherry or additional vegetable broth |
1/4 cup minced fresh parsley |
3 tablespoons shredded swiss cheese |
Directions:
1. In a large nonstick saucepan, saute the carrots, onions and garlic in oil until tender. Stir in the broth, lentils, marjoram and sage. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until lentils are tender.
2. Stir in the tomatoes, sherry or additional broth and parsley; heat through. Sprinkle with cheese. Yield: 6 servings.
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