This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Almost anything is edible with a dab of French mustard on it." -Nigel Slater
This is a great side dish for almost anything, from grilled salmon to sautéed chicken breast or a roasted pork tenderloin. The mustard and thyme bring great flavor on their own and are a perfect way to make the side dish the main focus of the meal. Best of all is a simple poached egg on top of the lentils. You can also change the herb. Using 1/8 teaspoon of dried tarragon or 1/2 teaspoon of dried marjoram instead of the thyme brings a whole new flavor to the lentils with a simple little change.
Servings: 2 | Serving size: about 3/4 cup
Cooking time: 45 minutes
This recipe can easily be multiplied and makes good leftovers.
|1 tsp.||olive oil|
|1 clove||garlic (finely minced)|
|1 small||onion (finely diced)|
|1/2 cup||black (Beluga) lentils|
|1 1/2 cups||no salt added vegetable stock|
|1/2 tsp.||dried thyme leaves|
|to taste||fresh ground black pepper|
|1 Tbsp.||coarse ground mustard|
|2 tsp.||unsalted butter|
Place the olive oil in a small sauce pan over medium high heat.
Add the onion and garlic and cook for about 5 minutes, until the onions begin to soften. Stir frequently.
Add the lentils, vegetable stock, thyme, salt, and pepper.
Reduce the heat to a simmer and cook the lentils for about 20 to 25 minutes, until the lentils soften but still have a slightly firm texture.
Add additional vegetable stock 2 tablespoons at a time if the liquid evaporates before the lentils are cooked.
When the liquid has evaporated and the lentils are cooked, add the mustard and butter. Fold together until well blended.
Serving size: about 3/4 cup
|Calories 240||Calories from Fat 45|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 1.5g||8%|
|Monounsaturated Fat 2.5g|
|Trans Fat 0g|
|Total Carbohydrates 35g||12%|
|Dietary Fiber 7g||28%|
|Vitamin A 2%||Vitamin C 8%|
|Calcium 4%||Iron 20%|
|Vitamin K 8mcg||Potassium 385mg|