Recipe:
Who says that oatmeal is just for breakfast? Here, instead of the traditional sweet preparation, oatmeal is cooked with red lentils and vegetable broth for a savory variation that works for lunch or even a light dinner!
This dish has the consistency of oatmeal, but a completely savory taste from the shallot, garlic, and thyme, and a salty kick from kalamata olives and sun-dried tomatoes. The red lentils almost disintegrate into the porridge, creating a thicker and creamier texture. This also tastes great drizzled with tahini for extra creaminess!
Oats and lentils are rich in fiber, which may aid in weight loss by enhancing fullness. And tomatoes and spinach, two of my top ten beauty foods, are great sources of the antioxidants lutein and zeaxanthin, which help keep eyes clear and bright.
Ingredients:
1 teaspoon extra virgin olive oil
1 small shallot, chopped (around 2 tablespoons chopped)
2 cloves garlic, minced
1 teaspoon dried thyme
2 1⁄2 cups vegetable broth
3⁄4 cup rolled oats
1⁄4 cup red lentils
2 tablespoons chopped kalamata olives (around 5 olives)
2 tablespoons chopped sun-dried tomatoes (not packed in oil)
4 oz fresh baby spinach
Instructions:
In a medium-sized pot, add olive oil and heat over medium heat. Add shallot and sauté until softened. Add garlic and sauté for another minute. Add thyme, vegetable broth, oats, and lentils and cook over medium-high heat, stirring occasionally, for 15-20 minutes. Once the oatmeal has thickened and the lentils are cooked, stir in olives, sun-dried tomatoes, and spinach and cook until spinach has wilted.
Yields: 2 servings
Per serving: 293 calories, 12.6 g protein, 44.6 g carbohydrates, 8.9 g fiber, 5.3 g sugars, 7.6 g fat, 0.7 g saturated fat, 0 g trans fat, 0 mg cholesterol, 620 mg sodium, 97 mg calcium, 0 g omega-3 fats, 3688 IU vitamin A, 20 mg vitamin C, 0 mg vitamin E, 5.2 mg iron, 0.1 mg zinc
Lisa Drayer, M.A., R.D.,
is the author of THE BEAUTY DIET and STRONG, SLIM, and 30! For more of Lisa’s Beauty Bites, visit www.lisadrayer.com.