1 tablespoon olive oil
\n1 cup chopped red onion
\n1 tablespoon minced garlic
\n2 teaspoons chili powder
\n1 teaspoon mustard powder
\n2 cups fat-free chicken or vegetable broth
\n3\/4 cup tomato sauce
\n3 tablespoons balsamic vinegar
\n1 tablespoon Dijon mustard
\n2 tablespoons agave nectar or honey
\n1 1\/2 cups dry (uncooked) brown lentils, rinsed
\nSalt and pepper to taste<\/p>\n
Heat olive oil in a 2-quart saucepan over medium heat. Add onion and saut\u00e9 until softened and translucent, about 3 minutes. Add garlic and spices and saut\u00e9 until fragrant, about 1 minute; do not brown garlic. Add broth, tomato sauce, vinegar, mustard, agave, and lentils, stir well, and bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, but intact, about 30 minutes. Lentil cooking times vary. If necessary, add an additional \u00bc cup water and simmer for 5 minutes longer if lentils are not tender. Season with salt and pepper.<\/p>\n
Yield: 2 quarts; 8 (\u00bd-cup) servings
\nCalories: 176
\nFat: 2g
\nFiber: 8.9g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 tablespoon olive oil 1 cup chopped red onion 1 tablespoon minced garlic 2 teaspoons chili powder 1 teaspoon mustard powder 2 cups fat-free chicken or vegetable broth 3\/4 cup tomato sauce 3 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 2 tablespoons agave nectar or honey 1 1\/2 cups dry (uncooked) brown lentils, rinsed Salt and pepper to taste Heat olive oil in a 2-quart saucepan over medium heat. Add onion and saut\u00e9 until softened and translucent, about 3 minutes….<\/p>\n