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

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


Place lentils in a medium saucepan with 4 cups water. Bring to a boil, cover, reduce to Me
dium-Low and simmer 20 minutes.
Preheat a large sauté pan. Add oil, cauliflower, and Brussels sprouts, and saut&eac
ute; 5 minutes. Season with salt and pepper.
Add squash, zucchini, garlic and cumin; and cook 8 minutes. Add chicken 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, Carbohydrates: 45g, Diet
ary Fiber: 18g, Protein: 19g


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