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 Medium-Low and simmer 20 minutes.
Preheat a large sauté pan. Add oil, cauliflower, and Brussels sprouts, and sauté 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.
Calories: 310, Total Fat: 14g, Saturated Fat: 2g, Sodium: 150mg, Carbohydrates: 45g, Dietary Fiber: 18g, Protein: 19g