Vegetable and Lentil Bowl

Vegetable and Lentil Bowl

November 18, 2016
Course
Serves 4

The artichokes and mushroom give this dish added flavor and the lentils pack in lots of fiber.


Ingredients

  • 1 Cup
    sugar snap peas
  • 2 Tablespoons
    olive oil
  • onion, chopped
  • 8 Ounces
    mushrooms, sliced
  • 8 Ounces
    artichoke hearts, drained, chopped
  • 8 Ounces
    green lentils, drained
  • 4 Tablespoons
    half and half
  • 1/2 Teaspoon
    salt
  • 1/2 Teaspoon
    pepper

Instructions

  1. Bring a small sauce pan of salted water to boil. Add sugar snap peas and turn off heat and set aside for 4 minutes until tender. Drain under cold water and pat dry with paper towel. Set aside.
    In a medium pan, heat olive oil and cook onions for 3-5 minutes. Add sliced mushrooms and stir for 2-3 minutes. Add the sugar snap peas, artichoke hearts, and lentils to the pan. Stir-fry for 2 minutes. Stir in the cream and salt and pepper and cook for 1 minute. Serve.

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