2c.brown lentils, uncooked,
1 1/2Tbsp.canola oil,
1/2cauliflower, chopped in small pieces,
8brussels sprouts, quartered,
*salt and pepper,
1yellow squash, chopped,
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.
Calories: 310, Total Fat: 14g, Saturated Fat: 2g, Sodium: 150mg, Carbohydrates: 45g, Dietary Fiber: 18g, Protein: 19g