1 cup small black lentils (I got them in bulk from my local health foods store - I think that they might be beluga lentils, but I'm not sure)
1 red onion, chopped
1 - 1 1/2 T organic extra virgin olive oil
1 - 1 1/2 cup chopped kale (I chop it in a food processor and freeze it in batches)
Organic No-Salt Seasoning
3 cups water
1 cup amaranth grain
3 cups water
- Heat cast iron pot. Add olive oil and heat. Add onion and saute for five minutes or until soft and yummy aroma rises up.
- Add the lentils (picked through) and water.
- Add as much or as little of the seasoning as you like.
- Stir to combine spices, lentils, and onion. Bring to boil.
- Add kale and continue to cook until lentils have absorbed all the water, approximately 40-45 minutes.
- Meanwhile, add amaranth and water to another pot. Bring to boil, then reduce heat to simmer. Cook until all water is absorbed.
- Serve Lentils on or next to the Amaranth.
I estimate that this recipe will make six servings. Nutritional analysis from caloriecounter.com -- they give it an A.
Serving Size: 340 g
Calories per serving: 280, Calories from fat: 54
Details: 13.7 g protein, 44.1 g carbs (15%), 13.4 g fiber (54%), 2.0 g sugars, 24 mg sodium (1%), 0 mg cholesterol, 6.0 g total fat (9%), 1.1 g saturated fat (5%), 52% DV Vitamin A, 40% DV Vitamin C, 10% DV Calcium, 29% DV Iron.
Highlights: Low in saturated fat; No cholesterol; Very low in sodium; Low in sugar; High in dietary fiber; High in iron; High in manganese; High in magnesium; High in phosphorus; High in vitamin A; High in vitamin C.
- Amaranth appears to be more of a breakfast cereal grain. It also spat at me and burned my hand while cooking. I think I will stick with other grains to pair with lentils next time.
- J loves these lentils. I really need to figure out what kind they are! And buy more...I only have 1/3 cup left after making this dish last night!
- My recipe name sounds like a law firm! :P