Mushroom-Carrot Lentils
Grilled Sourdough
Wine Recommendation
Sutter Home Chardonnay
Ingredients
- 2 cups dried green lentils
- 1 (16-oz) pkg sliced mushrooms
- 4 carrots, halved lengthwise and cut into 2-inch pieces
- 1 onion, thinly sliced
- ½ tsp dried thyme
- ½ cup olive oil, divided
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 2 cloves garlic
- ½ tsp salt
Instructions
- Bring lentils and water to cover to a boil in a medium-size saucepan over medium-high heat. Reduce heat; simmer 20 to 25 minutes or until tender. Drain and cool slightly.
- Meanwhile, sauté mushrooms, carrots, onion, and thyme in 2 Tbsp hot oil in a large skillet over medium-high heat 10 minutes or until browned and tender.
- Process 6 Tbsp oil, lemon zest, lemon juice, garlic, and salt in a blender until smooth. Toss together lentils and lemon mixture in a large bowl.
- Top lentils with vegetable mixture.
Side Dish Ingredients
- 6 slices vegan sourdough bread
- 3 Tbsp olive oil
Side Dish Instructions
- Preheat grill pan to medium-high heat; brush bread slices with oil. Grill bread 1 to 2 minutes per side or until toasted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
403
|
190
|
593
|
| Fat (g) | 20 | 9 | 29 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 16 | 5 | 21 |
| Carb (g) | 45 | 25 | 70 |
| Fiber (g) | 12 | 1 | 13 |
| Sodium (mg) | 234 | 289 | 523 |
| T. Sugs (g) | 6 | 2 | 8 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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- Seven Dinner Menus
- Matching Grocery List
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