Courtesy of:
Raquel Pereira MS RD LD
Ingredients:
2 tbsp olive oil
2 tbsp chopped onions
1 cup water
½ cup vegetable broth
1 cup dry lentils
½ tsp black pepper
1 bay leave
½ cup cashew nuts
10 green olives, pitted (the best tasting ones you can fine)
Directions:
- Heat oil and sautee onions in it.
- Add water, vegetable broth and take it to a boil.
- Add lentils, pepper, and a bay leaf. Cover, leave it at low heat until fully cooked and water has been fully absorbed by the lentils. Add more water if needed to cook further.
- Chop cashew nuts and olives.
- Mix it all together. Serve cold as part of a salad with spring mix and tomatoes, and/or a side dish.
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Exchanges
per Serving 
1 starch
1 lean meat
2 fat
1 carb choices
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