Vegetarian

Mushroom and Broccoli Lentils is for Dinner.

Mushroom and Broccoli Lentils takes several minutes to prepare.

Mushroom and Broccoli Lentils takes several minutes to cook.

Mushroom and Broccoli Lentils makes 2 servings.

The ingredients for Mushroom and Broccoli Lentils are:

Olive Oil, 1 tbsp (remove)
Onions, raw, 1 cup, chopped (remove)
Carrots, raw, 1 cup, chopped (remove)
Lentils, .5 cup (remove)
Chicken stock, home-prepared, 1.5 cup (remove)
Lea & Perrins, Worcestershire Sauce, 1 tsp (remove)
Mushrooms, fresh, 1.5 cup, pieces or slices (remove)
Broccoli, fresh, 1.5 cup, chopped (remove)
Cheddar Cheese, .333 cup, shredded (remove)

Here is how you make Mushroom and Broccoli Lentils:

Heat oil in sausepan over med heat. Add onion and saute until soft. Stir in the carrots then lentils, then add a cup of the stock, salt, worcestershite sauce. Cover pan and let mixture come to a boil, then lower heat and simmer until the carrots and lentils are cooked through, about 20 to 30 mins.Meanwhile cook the mushrooms. Heat the reamining oil in a med skillet over med heat. Add mushrooms spread them into a single layer in the pan, then let them cook untouched for a few min. Give them a stir add some salt, then spread them out again and cook for another few min. Once the mushrooms have begun to brown and soften add the remaining half cup of stock and let the mushrooms continue to cook until the liquid has mostly been adsorbed and cooked down.When the lentils are nearly done add broccoli to pan. You can just throw them on top of the lentils and recover the pan. Once the broccoli is cooked and the lentils are done add the mixture to the pan with the mushrooms. Stir well, then stir int he cheese until its melted through stirring constantly so it has a change of being evenly mixed in.Serving Size: 3Number of Servings: 2Recipe submitted by SparkPeople user JESS61581.

The nutritional information for Mushroom and Broccoli Lentils is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 346.8

• Total Fat: 16.0 g
• Cholesterol: 25.1 mg
• Sodium: 472.6 mg
• Total Carbs: 35.3 g
• Dietary Fiber: 9.8 g
• Protein: 18.9 g