I was just reading through my new Whole Living magazine and came across an article on Eating Right for Under $15. One of the recipes sounded really good, and although I haven’t tried it, I thought I’d share it with y’all. This yummy-sounding recipe packs in 18 grams of fiber and a whopping 19 grams of protein! WOW!!
Ingredients:
- 2 tablespoons canola oil
- 1 medium onion, chopped (about 1 cup)
- 2 medium carrots, peeled and chopped
- 2 medium celery ribs, chopped
- 1 bay leaf
- 1 garlic clove, minced
- 1.5 teaspoons curry powder
- 2 cups dried brown lentils, picked over and rinsed
- 2 medium sweet potatoes (about 1 pound), peeled and cute in 1/2 inch dice
- 1 package (9 ounces) frozen cut green beans
- 1 (14.5 ounces) can diced tomatoes in juice
- 1/2 cup chopped fresh cilantro
- Coarse salt an black pepper
- Plain low-fat yogurt, for serving
- In a large saucepan, heat oil over medium-high. Add onion, carrots, celery, and by leaf. Cook, stirring, until vegetables are softened, 5 to 7 minutes. Add garlic and curry powder and cook until fragrant, about 1 minute more.
- Add 7 cups of water and lentils. Bring to a boil, reduce to a simmer, cover, and cook 10 minutes. Add potatoes and continue to cook, covered, until lentils and potato are just tender, about 15 minutes.
- Add green beans and tomatoes with juice. Cook until warmed through, 2 to 4 minutes. Remove bay leaf. Add cilantro; season with salt and pepper. Serve with a dollop of yogurt.
Per Serving: 345 calories, 19 g protein; 6 g fat; 57 g carb; 18 g fiber.
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Thirty-nine year-old wife and mom to BJ (11) and Mia (7). I’m the editor at the Sisterhood, and I really love to run (really), read, cook amazing things, and photography is my fledging passion. My motivation is motivating other people to realize they can do this whole weight-loss and exercise thing. I’m living proof!