Prep:
10 minutes
Total:
45 minutes
Sirve:
4 - 5 quarts, about 16 - 20 1-cup servings
Pieza:
Saladmaster Food Processor
5 Qt./4.7 L Roaster with Cover
Contribuido por:
Katherine Lawrence
Cooking instructor, VegNews TV chef and nutrition instructor for T. Colin Campbell's eCornell Program in Plant Based Nutrition
Ingredientes
Descripción de la Receta:
This recipe is a class favorite! It's delicious, filling and very healthy for you.
It is virtually fat-free, with less than 1 gram of fat per 1 cup serving. It's also very high in protein and fiber, with about 6 grams of each per serving. Lentils (like other beans) are a great source of iron and calcium as well.
4
carrots, waffled on Cone #5
8
ounces
mushrooms (button or baby bellas), sliced on Cone #4
(227
g)
1
onion, sliced on Cone #4
4
stalks
celery, sliced on Cone #4
4
cloves
garlic, shredded on Cone #1
1 1⁄2
cups
diced tomatoes (or one 14.5-ounce can)
1
cup
red lentils, uncooked and rinsed
(192
g)
1
tablespoon
dried oregano
(3
g)
1
cup
salsa
(259
g)
5
cups
vegetable broth
(1.2
L)
Preparación :
- Preheat roaster over medium heat.
- Cut carrots, mushrooms, onion, celery and garlic directly into roaster and let cook for 2 - 3 minutes.
- Add all remaining ingredients and cover.
- When the Vapo-Valve™ clicks, reduce heat to medium-low. Cook for 35 minutes, or until lentils are tender.
- Serve over freshly cooked brown rice.
Preparación
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