Photo by: cadryskitchen.com
- 1 cup brown lentils
- 1/4 cup jalapeños, (diced)
- 1 medium white onion, (diced)
- 1/4 cup mushrooms, (diced)
- 1 and 1/2 cups string beans (diced)
- 2 stalks celery (diced)
- 2 Tbsp minced garlic
- 2 cups low sodium vegetable broth
- 1/2 teaspoon red pepper flakes
- 2 Tbsp minced parsley
- 2 Tbsp olive oil
- Heat 2 Tbsp of olive oil in a large pot on medium heat.
- Add the diced onion, celery, and mushrooms and sauté for 5 minutes.
- Add the minced garlic and sauté for 2 minutes.
- Add the lentils, jalapeños, string beans, vegetable broth, red pepper flakes, and parsley.
- Raise heat to medium-high and cook for 5 minutes, occasionally stirring.
- Reduce heat, and simmer for 35 minutes until lentils are soft.
- Serve and enjoy!
Portions: Women: 1 cup / Men: 2 cups
This recipe may be used as a protein and vegetable for Meals 2, 3, and 4 on the Remedy Recipes book format. When having it at Meals 2 or 3, you may add quinoa, brown rice, or barley, (1/2 cup for women, 1 cup for men.) At Meal 4, a cup of riced cauliflower may be added rather than the usual Meal 4 salad.
Some historical records indicate that lentils were used as a protein in Europe during the Roman Empire, while others date the use of lentils even further back in ancient India. They are a fairly good source of protein and are an excellent ingredient for soups and stews. There is no need to pre-soak the lentils prior to cooking. The lentils cook in 30 minutes, and cooking them with other ingredients helps a recipe to blend and maximize flavor. We created this recipe during LENT this year, and found that the jalapeños were a great addition that gave the recipe a little extra spicy flavor. This recipe is 100% vegan. We hope that you enjoy it!
Mangiare, Piaccia! Eat, Enjoy!