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Sauteed Fall Vegetables with Cashews & Lentils

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Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 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 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.
Nutritional Information
Calories: 310, Total Fat: 14g, Saturated Fat: 2g, Sodium: 150mg, Carbohydrates: 45g, Dietary Fiber: 18g, Protein: 19g
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