Entrées•Side dishes

Sprouted Green Lentils with Vegetables, Mushrooms and Roasted Turkey (optional)

December 26, 2017 by admin Recipe rating:

Bon Appetit from Sophia with Grace!

3 from 73 votes
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Sprouted Green Lentils with Vegetables, Mushrooms and Roasted Turkey (optional)

Course Entrées, Side Dish
Total Time 30 minutes
Servings 5 portions

Ingredients

  • 1 ½ cup of cooked sprouted green lentils
  • ½ finely chopped onion
  • ½ finely chopped bell pepper
  • ¾ cup of shredded carrots
  • 2 slices of roasted turkey approximately 6.5 Oz cut into the small cubes (optional)
  • 5 Oz of sliced mushrooms
  • 1 tbsp of fennel stalk chopped fine
  • 1 stalk of celery sliced very thin
  • ½ cup of shaved fresh broccoli florets or the green flower part
  • 2 tbsp of Coconut Aminos Teriyaki sauce
  • Salt and black pepper to taste
  • 1 tbsp of fresh rosemary leaves
  • 1 tbsp of squeezed fresh lemon juice
  • Grated or thinly sliced Parmesan cheese to taste

Instructions

  1. Place a medium size skillet on the stove over medium heat. 

    Add extra virgin olive oil. 

    Put onions, carrots, fennel, celery and bell pepper into the skillet and cook them until onions are translucent. Stir the vegetables occasionally. 

    Add mushrooms and roasted turkey to the skillet and stir them. When the mushrooms are almost ready, add broccoli and season the mix with salt, black pepper, and rosemary leaves. 

    Add lemon juice, coconut teriyaki sauce and stir them together. Cook for 5 more min. 

    Then add lentils to the skillet, and stir it together. Cook for 3 more min and turn off heat.

  2. Lentils cooking instruction:

    Add ¾ cup of dry lentils to 2 cups of boiling water in a medium size saucepan. Add salt to taste. Gently boil for 7 min. Remove from heat, drain and serve.

Recipe Notes

Serve this dish with parmesan cheese sprinkled on top of Lentils.

Bon Appetit from Sophia with Grace!

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