Lentil consumption has been linked to cardiovascular health and blood sugar control. Just one cup of cooked lentils contains 18 grams of proteins. Fiber-rich lentils 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. Soak lentils briefly before cooking and then cooked until soft.
Ingredients:
½ cup lentils
¼ cup barley or brown rice
½ teaspoon salt
3 cups water
2 large stalks celery, chopped
1 large onion, chopped
3 tablespoon 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 Bragg’s coconut aminos
Directions:
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 Fahrenheit.
Serves: 6
Key Words: lentil recipes, lentil entree, vegetarian entree, lentils and barley, lentils and rice
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