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Going Green - 48 Servings

Going Green - 48 Servings
Going Green - 48 Servings
This recipe comes from USDA Healthy Meals Resource System, Improving Nutrition & Physical Activity Quality in Delaware Child Care


6 c. dry lentils

8 c. green beans, fresh or frozen

12 medium carrots, sliced or shredded

4 large onions, chopped

2 tsp. dried thyme

1 c. olive oil

1 ⅓ c. red wine vinegar

1 tsp. black pepper

12 c. fresh spinach


Rinse lentils with water and discard any stones or shriveled lentils. Slice green beans into 1 inch pieces. In a sauce pan, combine lentils, green beans, carrots, onions and thyme leaves. Add enough water to cover by 1 inch. Bring to a boil, reduce heat and simmer for 15 to 20 minutes until lentils are tender but not mushy. Drain lentils and vegetables. Add olive oil, vinegar and pepper. Toss to mix. Wash spinach leaves. Place ¼ cup fresh spinach leaves on a salad plate and top with ½ cup lentil mixture.

Makes 48 servings.

Per serving (½ cup lentil mixture with ¼ cup spinach): 165 calories, 1 gram (g) of fat, 30 g carbohydrate, 12 g protein, 14 g fiber and 44 mg sodium.

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