HEB logo
Sauteed Fall Vegetables with Cashews & Lentils
Prep Time:
20 minutes
Cook Time:
0 minutes
Makes:
5 servings
Ingredients

2 c. brown lentils, uncooked

1 1/2 Tbsp. canola oil

1/2 cauliflower, chopped in small pieces

8 brussels sprouts, quartered

1 tsp. salt

1 yellow squash, chopped

1 zucchini, chopped

1 Tbsp. garlic, chopped

1 Tbsp. ground cumin

1/2 c. chicken broth

2 Roma tomatoes, diced

3/4 c. raw cashews, chopped

Directions


Place lentils in a medium saucepan with 4 cups water. Bring to a boil,
cover, reduce to Medium-Low and simmer 20 minutes.
Preheat a large sauté pan. Add oil, cauliflower, and Brussels s
prouts, and sauté 5 minutes. Season with salt and pepper.
Add squash, zucchini, garlic and cumin; and cook 8 minutes. Add chicke
n broth and tomatoes, and cook 2 minutes.
Serve over lentils and top with additional cashews.

Nutritional Information


Calories: 310, Total Fat: 14g, Saturated Fat: 2g, Sodium: 150mg, Carbo
hydrates: 45g, Dietary Fiber: 18g, Protein: 19g

Source


Good News