Lentils with Sautéed Veggies

Salads, Mains | 30 Minutes or Less, Cooking for One or Two | Beans, Vegetables

SERVES 2 - START TO FINISH: 15 minutes
Recipe Scoop Lentils with Sautéed Veggies

Lentils with Sautéed Veggies

1 tablespoon vegetable oil
1/2 cup sliced carrots
1/2 cup chopped green bell pepper
1/2 cup chopped red, yellow or orange bell pepper
1/2 cup chopped celery
1/2 cup chopped green onions
1 tablespoon bottled minced ginger
1/2 teaspoon red pepper flakes
2 cups already-cooked brown lentils
2 tablespoons plain Greek yogurt
Chopped green salad, optional for serving

1. In an 8-inch skillet, heat oil over medium heat. Add all vegetables. Stir and cook for 5 minutes, or until veggies are crisp-tender. Stir in ginger and red pepper flakes.
2. If serving lentils hot, add lentils to the pan, and stir and toss until lentils are mixed in and heated through, about 3 minutes. Serve over rice. If serving lentils cold, remove veggies from stove and toss with lentils in a medium bowl. Serve over salad. Top each serving, (whether hot or cold), with 1 tablespoon yogurt.

Lentils with Sautéed Veggies

Approximate Values Per Serving: 344 calories (20 % from fat), 8 g fat (trace saturated), 0 mg cholesterol, 20 g protein, 50 g carbohydrates, 19 g dietary fiber, 58 mg sodium

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