Lentil Pilaf

Menu Part: 
Cuisine Type: 
Four 3-ounce servings

Lentils are the highlight of this dish, which becomes a bed for vegetables and protein.  


¼ cup olive oil
¼ cup diced carrots
¼ cup diced onions
¼ cup diced celery
½ lb. tri-color lentils
¼ cup lemon juice and zest
1 clove garlic, minced
Water as needed


  1. In large saucepan, heat oil. Add carrots, onions and celery; sauté for 5 minutes. Add lentils, sauté for another 5 minutes.
  2. Add garlic, lemon juice and lemon zest, and just enough water to cover. Cover and simmer for 20 minutes, stirring occasionally, until lentils are tender but not mushy.
  3. Remove from heat and hold at 135°F for service. To serve, place 3 ounces lentils, as bed, on warm plate. Top with protein and vegetables of your choices and serve.
Source: Whittier Health Network

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