This is an easy recipe. One evening, I came up with a recipe to use some leftover lentils. Use it as a side dish or pair it with a vegetarian main meal, such cornbread.
| Prep Time: | 5 mins |
| Cook Time: | 35 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup dry lentils
- 1 cup chicken broth
- water to cover
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 teaspoon minced garlic
- 1 (14 ounce) can diced tomatoes, drained
- 1 teaspoon salt
- 1 tablespoon balsamic vinegar
Instructions
- Combine lentils and chicken broth in a pot. Add just enough water to cover. Bring to a low simmer and cook until lentils are cooked, but not falling apart, about 25 minutes. Add water when necessary in order to keep lentils covered.
- Melt butter in a saucepan over medium heat and cook onion until translucent and slightly browned, about 5 minutes. Add garlic and saute for 30 seconds. Add lentils and their liquid to the saucepan. Gently fold in tomatoes. Season with salt, add in balsamic vinegar, and stir gently. Serve warm.
- Adjust salt and vinegar to your liking.
Nutrition Facts
| Calories | 267 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 17 g |
| Protein | 14 g |
| Saturated Fat | 4 g |
| Sodium | 1035 mg |
| Sugars | 6 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |