Lentil & Mushroom Stuffing

You can never have too many side dish recipes, so give Lentil & Mushroom Stuffing a try. One portion of this dish contains about 8g of protein, 2g of fat, and a total of 134 calories. For 61 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 8. It will be a hit at your Thanksgiving event. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. 365 people were glad they tried this recipe. If you have fresh rosemary, button mushrooms, celery stalks, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 40 minutes. It is brought to you by Foxes Love Lemons. With a spoonacular score of 98%, this dish is spectacular. If you like this recipe, you might also like recipes such as Golden Lentil Roulade with Chestnut Stuffing, Mushroom Stuffing, and Mushroom Stuffing.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 bay leaf

12 ounces button mushrooms, sliced

3 celery stalks, chopped

1 cup plus 1/2 cup less-sodium vegetable or chicken broth

1/4 cup dried apricots, chopped

1/2 cup dried brown lentils, picked through and rinsed

1/4 cup dried cranberries

1/2 cup dried green lentils, picked through and rinsed

1 teaspoon finely chopped fresh rosemary

1-1/2 teaspoons finely chopped fresh sage

3 garlic cloves, minced

1/4 teaspoon kosher salt

1 tablespoon olive oil

2 cups water

1/2 small white onion, minced

Equipment:

pot

frying pan

Cooking instruction summary:

Place water, 1 cup broth, lentils and bay leaf in medium saucepot; heat to boiling over medium-high heat. Reduce to medium-low and simmer 20 to 25 minutes or until lentils are just tender, stirring occasionally. Strain lentils; remove bay leaf.Meanwhile, heat oil in large high-sided saute pan over medium-high heat. Add celery, garlic and onion; cook 2 minutes, stirring frequently. Add mushrooms; cook 6 minutes, stirring occasionally.Stir in apricots, cranberries, sage, rosemary, salt and remaining 1/2 cup broth. Heat to simmering; cook 2 minutes. Stir in lentils, cook 2 minutes or until lentils are heated through. Serve immediately, garnished with parsley, if desired.

 

Step by step:


1. Place water, 1 cup broth, lentils and bay leaf in medium saucepot; heat to boiling over medium-high heat. Reduce to medium-low and simmer 20 to 25 minutes or until lentils are just tender, stirring occasionally. Strain lentils; remove bay leaf.Meanwhile, heat oil in large high-sided saute pan over medium-high heat.

2. Add celery, garlic and onion; cook 2 minutes, stirring frequently.

3. Add mushrooms; cook 6 minutes, stirring occasionally.Stir in apricots, cranberries, sage, rosemary, salt and remaining 1/2 cup broth.

4. Heat to simmering; cook 2 minutes. Stir in lentils, cook 2 minutes or until lentils are heated through.

5. Serve immediately, garnished with parsley, if desired.


Nutrition Information:

Quickview
133k Calories
7g Protein
2g Total Fat
22g Carbs
48% Health Score
Limit These
Calories
133k
7%

Fat
2g
4%

  Saturated Fat
0.32g
2%

Carbohydrates
22g
7%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
188mg
8%

Get Enough Of These
Protein
7g
15%

Copper
1mg
53%

Fiber
8g
33%

Folate
120µg
30%

Manganese
0.41mg
21%

Vitamin B1
0.24mg
16%

Phosphorus
151mg
15%

Vitamin B2
0.23mg
14%

Potassium
445mg
13%

Iron
2mg
12%

Vitamin B3
2mg
12%

Vitamin B5
1mg
12%

Vitamin B6
0.2mg
10%

Zinc
1mg
9%

Magnesium
35mg
9%

Selenium
6µg
9%

Vitamin C
4mg
6%

Vitamin E
0.59mg
4%

Vitamin A
164IU
3%

Vitamin K
2µg
3%

Calcium
25mg
3%

covered percent of daily need
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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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