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Dinner Tonight | The Lighter Side

'Gumes and 'Shrooms

October 04, 2000|DONNA DEANE

In need of a satisfying, nutritious dinner? Combine protein-rich lentils with the meaty flavor of mushrooms for a good, simple meal.

Lentils cook to a thick stew in relatively little time. The bitterness of Swiss chard is especially good with their peppery flavor.

I like to serve the the stew over cooked brown rice. If you prefer, substitute vegetable broth for the chicken broth.

Lentil and Mushroom Stew

Active Work Time: 10 minutes * Total Preparation Time: 65 minutes

Serve this with steamed brown rice.

Nonstick cooking spray

1 tablespoon olive oil

1 leek, chopped

1 onion, chopped

2 cloves garlic, minced

1 carrot, peeled and chopped

1 pound mushrooms, quartered

6 cups chicken broth

1/2 pound lentils

4 cups chopped Swiss chard

Salt, pepper

* Coat 5-quart saucepan with nonstick spray. Add olive oil and heat until hot. Add leek, onion, garlic and carrot and saute until tender over medium heat, about 5 minutes. Add mushrooms and 1/2 cup broth. Bring to simmer, then cover and cook mushrooms about 5 minutes.

* Stir in lentils and remaining broth. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 35 minutes. Stir in Swiss chard. Simmer 2 to 3 minutes. Add salt and pepper to taste.

4 servings. Each serving: 369 calories; 1,335 mg sodium; 2 mg cholesterol; 7 grams fat; 48 grams carbohydrates; 27 grams protein; 5.05 gram fiber.

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