INGREDIENTS:
1 cup lentils
4 cups water
1 bay leaf
1 small piece kombu, (approx 3-4 inches)
INSTRUCTIONS:
Rinse the lentils in a fine mesh sieve under the faucet. Inspect the lentils and remove any bad lentils or small stones.
Add the lentils, water, bay leaf and kombu to a pot. Bring the pot to a boil, reduce heat to a very low simmer, cover the pot with a lid and cook for 20-30 minutes or until tender but not mushy.
Drain the lentils, remove the bay leaf and kombu and serve.
LISA’S TIPS
You can store cooked lentils for 4-5 days in a sealed storage container in the fridge. You can also freeze them up to 4 months.
WEIGHT WATCHERS POINTS INFO :
WW Green plan – 6 SmartPoints
WW Blue plan – 5 SmartPoints
WW Purple plan – 5 SmartPoints
Freestyle plan – 4 SmartPoints
NUTRITION:
Serving: 0.5cup
Calories: 135kcal,
Carbohydrates: 23g,
Protein: 9g,
Sodium: 13mg,
Potassium: 366mg,
Fiber: 11g,
Vitamin A: 15iu,
Vitamin C: 1.7mg,
Calcium: 28mg,
Iron: 2.9mg
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