Herbed Vegetables With Lentils Recipe
Herbed Vegetables With Lentils is simply heatly and takes no time to cook. The Parmesan cheese and yellow squash gives the Herbed Vegetables With Lentils a velvety taste.
Ingredients
| Chicken broth | 2 Cup (16 tbs) | |
| Lentils | 3/4 Cup (16 tbs), dried | |
| Zucchini | 1 Cup (16 tbs), sliced | |
| Yellow squash | 1 Cup (16 tbs), sliced | |
| Green onions | 1/2 Cup (16 tbs), sliced | |
| 1 1/2 teaspoons snipped fresh oregano leaves or 1/2 teaspoon dried oregano leaves | ||
| Ground thyme | 1/4 Teaspoon | |
| 2 large cloves garlic, finely chopped | ||
| 1 jar diced pimientos, drained | ||
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
Place chicken broth with lentils in 2 quart microwavable casserole.
Cover tightly and microwave on high 20 minutes.
Stir in zucchini, squash, onions, oregano, thyme and garlic.
Cover and microwave on medium (50%) 5 minutes; stir in pimientos.
Microwave uncovered until vegetables are crisp tender and mixture is of desired consistency, 2 to 4 minutes longer.
Sprinkle with cheese.
Cover tightly and microwave on high 20 minutes.
Stir in zucchini, squash, onions, oregano, thyme and garlic.
Cover and microwave on medium (50%) 5 minutes; stir in pimientos.
Microwave uncovered until vegetables are crisp tender and mixture is of desired consistency, 2 to 4 minutes longer.
Sprinkle with cheese.
Chef
