Mazidra is a Middle Eastern/Mediterranean dish made with lentils, a small legume that’s a nutritional powerhouse. Use it as a topping for Cauliflower “Rice” or any commercial, salt-free riced vegetable or serve it over Slow-Cooker Baked Winter Squash. It’s also delicious over potatoes or as a bean replacement in taco salad/haystacks. 

Prep Instructions:
Difficulty Level:
Yield: 7 (1 cup) servings  
Prep Time: 15 minutes 
Cooking Time: 1 hour
Total Time: 1 hour and 15 minutes

Recipe Ingredients:
4 cups water 
1 1/2 cups lentils, uncooked, rinsed and drained 
1/2 cup onion, finely chopped
1 1/2 teaspoons salt 
1/3 cup tomato paste 
2 cloves garlic, minced 
2 teaspoons onion powder
1 teaspoon basil 
1 14.5 oz. can (1 3/4 cups) petite-diced tomatoes

Combine water, lentils, onion and salt in covered saucepan and boil lightly for 1 hour, until lentils are soft. 
Add remaining ingredients and mix well. Heat for 2 minutes and serve.  

Nutritional Data:  calories 199.10, fat 0.49g, sat fat 0.08g, cholesterol 0mg, sodium 576.08mg, carbohydrates 37.33g, fiber 6.90g, sugars 5.04g, protein 12.81g 

Created by JoAnn Rachor, Copyright © AdventHealth Press