Lentils with Pomegranate Molasses
by barrierose
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INGREDIENTS
- 1 1/2 cup green or brown lentils ; picked over, rinsed
- 1/8 cup olive oil
- 3 large swiss chard leaves and stalks ; chiffonade
- 8 garlic cloves ; mashed
- 3/4 cup cilantro ; chopped
- 1 cup water
- 1 tbs lemon juice
- 2 tbs pomegranate molasses
INSTRUCTIONS
1. Bring salted water to boil, cook lentils 20-40 min, till tender. Drain, set aside.
2. In medium skillet, heat some oil over med-high. Cook chard till wilts and stalks are tender. Chop stalks. Drain off liquid, set aside.
3. In same skillet, heat a little more oil and saute garlic and cilantro, 1-2 min, stirring constantly. Reduce heat to med, add chard, lentils and water. Cook for 10 min, stirring often. Add lemon juice and molasses. Cook till lentils look mushy, about 10 min.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (39g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 32 | ||
| Calories from Fat: 11 (34%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.2g | 2 % | |
| Saturated Fat 0.2g | 1 % | |
| Monounsaturated Fat 0.9g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 4mg | 0 % | |
| Potassium 104.7mg | 3 % | |
| Total Carbohydrate 5.6g | 2 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 5.4g | ||
| Protein 0.3g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 32
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