Vegetarian Lentil Paella

Vegetarian Lentil Paella Ingredients

1 md Green pepper; chopped	1 1/4 c Fat free vegetable broth
1 md Yellow bell pepper; chopped	1/8 ts Powdered saffron; OR
2 Stalks celery; sliced	1/2 ts Ground turmeric
1 md Onion; chopped	2 md Tomato; seeded and chopped
1 md Red onion; chopped	1 c Frozen peas; thawed
4 Cloves garlic; minced	1/4 c Snipped fresh parsley of
1 c Lentils

Instructions for Vegetarian Lentil Paella

In Dutch oven, sprayed with cooking spray, cook the green pepper, yellow pepper, celery, onion, red onion, and garlic, till tender but not brown. Rinse lentils. Add lentils, broth, and saffron or turmeric to the pepper mixture. Bring to a boil: reduce heat. Cover and simmer for 20 to 30 minutes or until lentils are tender and liquid is absorbed. Stir in Tomatoes, peas, parsley, and any other additions. Heat through. Season to taste before serving. Serving Ideas : serve over rice or as a side dish. NOTES : this recipe originally called for 2 Tablespoons of oil which I dont use. It also calls for 1/3 cup each of black olives and stuffed green olives which would add 2.4 grams of fat. With out the olives it had 1.1 grams of fat that I think comes from the peppers. Recipe by: Better Homes and Gardens Vegetarian Recipes for Today Posted to fatfree digest by "Dawn" on Sep 9, 1998, converted by MM_Buster v2.0l.

Main Ingredient: BeansCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Celery	Garlic	Lentil	Onion
Parsley	Red Onion	Saffron	Tomato
Turmeric	Yellow Bell Pepper

Beans Casseroles Celery Bell pepper Onion Red Onion Garlic Parsley Peas Tomato

for flavor and categorization

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