Summer Lentils with Tomatoes
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Ingredients45 m servings 97 cals
Original recipe yields 2 servings
- Heat oil in a saucepan over medium heat. Add cherry tomatoes and garlic. Cook, covered, until tomatoes burst, about 5 minutes. Add chard; cook until wilted. Add water, lentils, and 1/2 teaspoon salt. Bring to a boil; cover and reduce heat to low. Simmer until lentils are tender yet firm to the bite, about 25 minutes. Stir in lemon zest and additional salt to taste.
Per Serving: 97 calories; 7.2 g fat; 7.6 g carbohydrates; 2.5 g protein; 0 mg cholesterol; 294 mg sodium. Full nutrition