Dinners_Cookbook_508-compliant
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lentils with brown rice and kale (continued)<br />
6 When the lentils are tender, but not mushy, mix the<br />
lentils, kale, and caramelized onions in the sauté pan<br />
and stir.<br />
7 To serve, put 1 cup of the lentil mixture, in the form<br />
of a ring, on each of four dinner plates. Fill the<br />
center of each ring with one-fourth of the brown<br />
rice. Serve immediately.<br />
main dishes vegetarian<br />
Tip: For starters, try the Creamy Squash Soup With Shredded Apples (on page 114).<br />
yield:<br />
4 servings<br />
serving size:<br />
1 C lentils, 1 /3 C rice, ½ C kale<br />
each serving provides:<br />
calories 456<br />
total fat 9 g<br />
saturated fat 1 g<br />
cholesterol 0 mg<br />
sodium<br />
472 mg<br />
total fiber<br />
protein<br />
carbohydrates<br />
potassium<br />
19 g<br />
21 g<br />
77 g<br />
864 mg<br />
deliciously healthy dinners<br />
89
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