Rainbow Lentil Medley
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Prep Time: 15 mins | Cook Time: 30 mins | Serves 4
Ingredients
Salad
2 c low-sodium chicken or vegetable broth; or homemade broth
1 c water
1 c lentils, rinsed and picked over
3-4 garlic cloves, minced
¼ tsp each, black pepper and oregano
6 c mixed vegetables, thinly sliced or diced (broccoli, squash, onion, red bell pepper, carrots)
2 oz goat, feta, or blue cheese, crumbled
Dressing
2 Tbsp fresh mint, finely chopped
¼ c lemon juice
2 Tbsp extra virgin olive oil
1 Tbsp Dijon mustard
Directions
In a medium pot, bring broth and water to boil. Add lentils, garlic, black pepper and oregano. Reduce to simmer, cover and cook for 20 minutes. Drain any remaining liquid.
Meanwhile, in a steamer, cook vegetables until just tender.
In a small jar, combine all dressing ingredients and shake vigorously to blend.
In a large bowl, combine lentils and vegetables, and toss with dressing. Sprinkle cheese on top.
Notes
Try this recipe using red lentils, which give the dish wonderful color, or French lentils, which are smaller, cook even faster, and hold their shape better.
Nutrition: (per serving): Calories: 362.2 | Total Fat: 12 g | Sat. Fat: 3.5 g | Chol: 6.5 mg | Sodium: 265.8 mg | Carb: 47.2 g | Fiber: 12.6 g | Sugar: 6.5 g | Protein: 21.4 g | Calcium: 123.8 mg | Iron: 5.4 mg | Potassium: 846.4 mg.
Providence Heart Guide 2026
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