Lentil with Tomatoes
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 cups brown lentils | Dry and rinsed. |
| ¼ cup olive oil | Washed, peeled and diced |
| 1 medium onion | Washed, peeled and minced |
| 4 cups diced canned tomatoes | Prefer no added salt variety |
| Optional items to add: | |
| 2 medium green bell peppers | Washed, trimmed and diced . Optional |
| Salt and pepper to taste | |
| 1 teaspoon garlic powder | Optional |
| ½ cup reduced fat feta cheese | Optional |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring 6 cups water to a boil in a pot. Stir in lentils. | |
| 2 | Reduce the heat and simmer 20 minutes. Drain. | |
| 3 | Heat oil in a large skillet. Add bell pepper and onion. | |
| 4 | Cook until tender. Mix in tomatoes and garlic. Stir in lentils. Heat through. | |
| 5 | Season with salt and pepper. | |
| 6 | Top with feta cheese just before serving. |
Posted in Meatless Lunch, Vegetarian Meatless Lunch Recipes
