1 tsp olive oil
1 cup chopped onions
4 cups water
1 pound dried small lentils, washed
1 (13.5 oz) cal light coconut milk
1 bay leaf
1 tsp salt
¼ tsp ground pepper
Directions:
1. Heat oil in a large sauce pan
2. Add chopped onions and sauté 5 minutes, just beginning to brown
3. Stir in water, lentils, coconut milk and bay leaf
4. Bring to a boil and reduce to low heat
5. Simmer, stirring occasionally, for 40 minutes or until lentils are soft
6. Discard bay leaf, and season with salt and pepper
Servings: 10 (1/2 cup)
Calories: 195
Fat: 3g
Carbohydrates: 30g
Fiber: 7g
Protein: 13g
Lentils photo via flickr user Maggie Hoffman Barbara manni thought she had a simple solution when https://www.essaysheaven.com/ the cash-strapped cranston school system cut her daughter’s middle school basketball and softball teams last year raise the funding herself
