• 1 cup dried lentils
• 1-1/2 quarts vegetable stock or water
• 2 Tbs. unsalted butter
• 1 large onion, thinly sliced
• 1 lb. mushrooms, trimmed and quartered
• 1/2 cup water
• 2 tsp. lemon juice
• 2 tsp. sweet paprika
• 1/2 cup cut sun-dried tomatoes, drained

Bring lentils and vegetable stock to a boil in a heavy saucepan over medium high heat. Cover saucepan and reduce heat to low. Simmer about 45 minutes or until lentils are tender. Drain excess liquid and set aside. Melt butter in a heavy nonstick skillet over medium high heat. Sauté onion and mushrooms 4-5 minutes or until onion is tender. Stir in cooked lentils and remaining ingredients. Season with salt and pepper to taste. Stir and simmer 3 minutes or until lentils are heated throughout.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 307, fat 8.1g, 22% calories from fat, cholesterol 16mg, protein 18.5g, carbohydrates 45.5g, fiber 19.2g, sugar 9.1g, sodium 562mg, diet points 3.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.0, Fruit: 0.0, Bread: 1.9, Lean meat: 0.0, Fat: 1.1, Sugar: 0.0, Very lean meat protein: 0.5

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