Nutrition balance score
Great
Glycemic Index
27
Low
Glycemic Load
25
High
Nutrition per serving
Calories489.5 kcal (24%)
Total Fat3.6 g (5%)
Carbs88.9 g (34%)
Sugars16 g (18%)
Protein35.2 g (70%)
Sodium622.7 mg (31%)
Fiber37.5 g (134%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 cuponion
diced
½ cupvegetable broth
1 cupmushrooms
diced, optional
4garlic cloves
minced
3 cupslentils
cooked
1 teaspoonpoultry seasoning
½ teaspoonchili powder
1 teaspooncumin
½ teaspoonpaprika
½ teaspoonchipotle powder
¼ teaspoonhoney
or maple syrup, optional
½ teaspoonsea salt
¼ teaspooncayenne
optional
2 headsromaine lettuce
or butter
Instructions
Step 1
Sauté the onion in 2 tablespoons of vegetable broth over medium-high heat for approximately 5 minutes until tender. Continue to add vegetable broth by the spoonful as needed to prevent sticking.
Step 2
Add the mushrooms, garlic, lentils, poultry seasoning, cumin, paprika, chipotle, honey, and sea salt to the sauté pan. If spiciness is desired, add the cayenne as well.
Step 3
Continue to cook everything over medium-high heat for 5 minutes or until the mushrooms are tender and cooked through.
Step 4
Serve the lentil mixture in individual romaine leaves as “taco shells” and top with any or all of the optional toppings.
Step 5
Tips:
Step 6
Brown or green lentils work best for this recipe. Prepare 1 cup of dried lentils according to the directions on the packaging.
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