½ cup lentils
¼ cup barley or brown rice
3 cups water
2 large stalks celery, chopped
1 large onion, chopped
3 tablespoon of cold-pressed olive oil
½ green pepper chopped
½ cup dry, whole wheat bread crumbs
1 teaspoon thyme
1 teaspoon oregano
½ teaspoon garlic powder
½ teaspoon sage
3 tablespoons soy sauce
Cook lentils and barley in salt and water for 45 minutes to one hour.
Sauté celery, onion and pepper in oil. May use water instead of oil.
Combine the rest of the ingredients and place in an oiled baking dish.
Bake 30 to 40 minutes at 350 degrees F.
Lentil consumption has been link to cardiovascular health and blood sugar control. Just one cup of cooked lentils contains 18 grams of proteins. Fiber-rich lentil are a good source for thiamine, folate, magnesium and iron too! Thiamine and magnesium deficiencies have been linked to diabetes. Lentils also contain anti-inflammatory compounds. Lentils should be soaked briefly and cooked until soft.
Key Words: lentil recipes, lentil entree, vegetarian entree, lentils and barley, lentils and rice
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Disclaimer: The information in this article is educational and general in nature. Neither Wildwood Lifestyle Center, its entities, nor author intend this article as a substitute for medical diagnosis, counsel, or treatment by a qualified health professional.