November 14, 2017 - Thai Basil Lentils
This recipe is so easy to prepare and flavorful that we’re sure it will be on your favorite “easy to make” meals list.
Makes 6 servings
1 cup uncooked lentils
3 cups water
2 cups basil
6 garlic cloves sliced
1-2 serrano Thai or jalapeño chilies
3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
Put lentils and water in a large pot with a lid. Leave on medium-high heat for about 20 minutes, or until the lentils are soft.
When the lentils are ready, drain them and leave aside.
In a separate bowl, mix the soy sauce with rice vinegar and sugar. Leave aside until ready to use.
Heat a splash of vegetable broth or water in a large skillet and add the garlic. When the garlic begins to brown, add the chilies, leave for 30 seconds, then add the lentils and the basil. Leave for about five minutes, until the basil starts to wilt. Add the prepared soy and vinegar sauce.
Leave for two more minutes and taste, adjusting the seasoning if necessary.
Source: Alejandra Graf, chef and photographer, founder of piloncilloyvainilla.com
Per serving: Calories: 117; Fat: 0.4 g; Saturated Fat: 0.1 g; Calories from Fat: 3.1%; Cholesterol: 0 mg; Protein: 9.1 g; Carbohydrate: 20.2 g; Sugar: 1.2 g; Fiber: 5.5 g; Sodium 294 mg; Calcium: 43 mg; Iron: 3.4 mg; Vitamin C: 4.4 mg; Beta-Carotene: 266 mcg; Vitamin E: 0.2 mg; Potassium: 394 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.