Cater to all of your guests needs, by making a meat free dish with this vegetable sandwich recipe.
Ingredients
2/3 cup dry lentils
1 cup chopped carrot
1 cup chopped celery
1 cup chopped zucchini
1/2 cup chopped onion
1 clove garlic, minced
2/3 cup uncooked brown rice
2 tablespoons brown sugar
2 tablespoons Dijon mustard
3 1/2 cups fat free broth
1 cup tomato sauce
2 tablespoons cider vinegar
8 whole wheat buns, toasted
Directions
Sort through dry lentils and remove any small stones or other debris. Rinse and drain lentils.
Combine lentils, carrots, celery, zucchini, onion, garlic, brown rice, brown sugar and mustard in a 3 1/2 or 4 quart slow cooker. Stir in broth.
Cover and cook on LOW for 8 to 10 hours or on HIGH 4 to 5 hours.
Stir in tomato sauce and vinegar, return cover, and cook an additional 30 minutes.
Serve on buns.
Serves 8
Nutrition Facts
Serving Size: 1
Servings per Recipe: 8
Amount per Serving
Calories: 296
Calories from Fat: 9
% Daily Value *
Total Fat: 3 g
4%
Saturated Fat: 1 g
3%
Cholesterol: 0 mg
0%
Sodium: 646 mg
27%
Total Carbohydrate: 54 g
18%
Dietary Fiber: 10 g
39%
Protein: 17 g
33%
Vitamin A
98%
Vitamin C
13%
Calcium
10%
Iron
21%
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
