By DANA SPARKS
MAYO CLINIC NEWS NETWORK
Any color of lentils may be used in this thick stew, but red lentils will give the dish a beautiful rich color.
- 1 teaspoon olive oil
- 1 cup chopped onions
- 6 medium tomatoes, chopped
- 5 cups water
- 1 cup raw red lentils
- 1 tablespoon chopped fresh thyme
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Heat a medium saucepan on medium-high heat. Add the oil. Saute the onions for 2 to 3 minutes. Add the tomatoes and saute for another 3 minutes, stirring frequently. Add the water and lentils; cook until most of the water is absorbed, about 20 minutes. Stir in the thyme, garlic, salt and pepper. The stew should be fairly thick but not dry.
Nutritional information per serving size 1 ramekin: 152 calories; 1 g total fat; 0 g saturated fat; 0 g transfat; 1 g monounsaturated fat; 0 mg cholesterol; 179 mg sodium; 27 g total carbohydrate; 12 g dietary fiber; 5 g total sugars; 10 g protein.