Sesame Red Lentils

Lentils and sesame seeds combine in this savory, nutty side dish to provide about 10 percent of daily magnesium needs.


8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 210
Caloriesfromfat 14 %
Fat 3.3 g
Satfat 0.4 g
Monofat 1 g
Polyfat 0.9 g
Protein 14.3 g
Carbohydrate 31.5 g
Fiber 7.7 g
Cholesterol 0.0 mg
Iron 3.1 mg
Sodium 310 mg
Calcium 45 mg


2 teaspoons peanut oil
1 teaspoon dark sesame oil
1/2 cup finely chopped shallots (about 4 medium)
2 cups dried small red lentils
1 1/2 cups water
2 tablespoons low-sodium soy sauce
1/4 teaspoon salt
1 (14-ounce) can fat-free, less-sodium chicken broth
1 cup thinly sliced green onions
1 tablespoon sesame seeds, toasted


Heat oils in a medium saucepan over medium heat. Add shallots; cook 3 minutes or until tender. Add lentils, 1 1/2 cups water, soy sauce, salt, and broth; bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until lentils are tender, stirring occasionally. Stir in green onions. Sprinkle with sesame seeds.

Maureen Callahan,

Cooking Light

August 2006
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