I’ve had lentils sitting in my pantry for a long time. Last week, I need a quick, easy and nutritious meal to take to work with me so I decided to give them a try. Lentils are a great source of protein- about 30% of their calories come from protein which makes them the third highest legume in protein content. Adding some fresh veggies is the perfect way to get a well-rounded meal that keeps in the fridge for a few days!
I had some vegetable broth left over from making the WW Asian-Inspired soup a while back that I was able to pull out of the freezer and use instead of water while cooking the lentils. This is also a great way to use up extra veggies you have in the fridge!
1 cup dried lentils
2 cups vegetable or chicken stock
1 bay leaf, 1 garlic clove, or other seasonings (optional)
1/4 – 3/4 teaspoon salt
Vegetables, chopped (I used asparagus and red bell peppers so there would be a few different colors)
Measure the lentils into a strainer or colander. Pick over and remove any shriveled lentils, debris, or rocks. Thoroughly rinse under running water
Transfer the rinsed lentils to a saucepan and pour in the vegetable or chicken stock. When I am making a dish with a vegetarian protein, I like to keep it all vegetarian. If you want another layer of flavor, use a chicken stock. Add any seasonings being used, reserving the salt
Bring the water to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer. You should only see a few small bubbles and some slight movement in the lentils. Do not stir- this will make them turn to mush! Lentils are cooked as soon as they are tender and no longer crunchy
Strain the lentils over a bowl so you can use the reserved stock to cook any vegetables you may want to add. Remove any seasonings. Add the stock back into the saucepan and bring back to a boil
Boil the asparagus in the vegetable stock for 8-10 minutes (or until it is at your desired tenderness- I like mine a little crunchy). Strain the asparagus and add cooked lentils, asparagus and raw chopped bell pepper back into the pot to combine
WW Points: 6 points for half the recipe