Sesame Red Lentils

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

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 210
  • Calories from fat: 14%
  • Fat: 3.3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.9g
  • Protein: 14.3g
  • Carbohydrate: 31.5g
  • Fiber: 7.7g
  • Cholesterol: 0.0mg
  • Iron: 3.1mg
  • Sodium: 310mg
  • Calcium: 45mg

Ingredients

  • 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

Preparation

  1. 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.
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