I'm in Love with some Lentils
by Keleigh May on March 6th, 2015

  • 1 cup lentils 
  • 1 3/4 cup chicken broth (or vegetable broth) 
  • 1/4 cup white wine
  • 2 tablespoons butter
  • 1 clove grated garlic
  • 2-4 sage leaves 
  • salt and pepper

Wash and drain off lentils.
Melt butter in a stock pot with grated garlic and sage. Once butter has completely melted, mix in lentils and stir until lentils have browned slightly and absorbed the butter. Pour chicken broth and wine over and bring to a boil. Reduce heat and cover until lentils are cooked, about 30 minutes. 

Don't Be Judgmental of the Lentil

I was eating at my favorite Raleigh restaurant, Coquette, a few weeks ago when my sister ordered trout with lentils. At first, I thought, "Well bless her heart, she's eating something healthy, but really lentils?!" But when our entrees came out and she let me have a taste, I was shocked by how tasty these little beans are! ‚ÄčLentils have 14 g of fiber (rice 0g) 12g of protein (rice 3g)  and less carbs than rice, lentils have 30g vs. rice which has 42g. (Serving size for both is 1/4 cup)  So how do I serve these? Basically, I am serving lentils with whatever I would normally serve with rice. They are especially delicious with my herb roasted chicken and butternut squash.  Looking for a high protein, lower carb alternative to rice, or just a super tasty new side? Where there's a meal, there's a way!

Posted in Gluten-Free, Pickey Eater Friendly, Sides, Vegan    Tagged with no tags


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