Sauteed Fall Vegetables with Cashews & Lentils

Prep Time:
20 minutes
Cook Time:
0 minutes
5 servings

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2c.brown lentils, uncooked,

1 1/2Tbsp.canola oil,

1/2cauliflower, chopped in small pieces,

8brussels sprouts, quartered,

1 tsp.salt,

1yellow squash, chopped,

1zucchini, chopped,

1Tbsp.garlic, chopped,

1Tbsp.ground cumin,

1/2c.chicken broth,

2Roma tomatoes, diced,

3/4c.raw cashews, chopped,


1Place lentils in a medium saucepan with 4 cups water. Bring to a boil, cover, reduce to Medium-Low and simmer 20 minutes.

2Preheat a large sauté pan. Add oil, cauliflower, and Brussels sprouts, and sauté 5 minutes. Season with salt and pepper.

3Add squash, zucchini, garlic and cumin; and cook 8 minutes. Add chicken broth and tomatoes, and cook 2 minutes.

4Serve over lentils and top with additional cashews.

Nutritional Information

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

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