Rainbow Lentil Medley

Rainbow Lentil Medley

Lentils are a nutrition goldmine. They are an excellent source of folic acid, fiber, iron and protein.

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  • 2 cups low-sodium chicken or vegetable broth
  • 1 cup water
  • 1 cup lentils, rinsed and picked over
  • 3-4 cloves garlic, minced
  • ¼ tsp each black pepper and oregano
  • 6 cups mixed vegetables, thinly sliced or diced (broccoli, squash, onion, red bell pepper, carrots)
  • 2 ounces crumbled goat or blue cheese


  • 2 Tbsps fresh mint, finely chopped 
  • ¼   cup lemon juice
  • 2    Tbsps extra virgin olive oil
  • 1    Tbsp Dijon mustard


  1. In a medium pot, bring broth and water to boil. Add lentils, garlic, black pepper and oregano. Reduce to simmer, cover and cook for 20 minutes. Drain any remaining liquid.
  2. Meanwhile, in a steamer, cook vegetables until just tender.
  3. In a small jar, combine all dressing ingredients and shake vigorously to blend.
  4. In a large bowl, combine lentils and vegetables, and toss with dressing.
  5. Sprinkle cheese on top.
Per side-dish serving: 332 calories, 18g protein, 60g carbohydrate, 4g fat (1g sat, 3g mono), 20g fiber, 279 mg sodium

Seasoned Cook
Try this recipe using red lentils, which give the dish wonderful color, or French lentils, which are smaller, cook even faster, and hold their shape better.