Let’s face it, one of the favorite dishes on our holiday table is that yummy bowl of stuffing, am it right? Therein lies the problem. Typically, holiday meals are loaded with carbs, and fat and that stuffing is a big contributor. This mushroom lentil stuffing will satisfy your desire for stuffing without all those carbs. Plus you get the added benefits of lots of fiber and protein, as well as lots of vitamins and minerals!
Did I mention it’s also REALLY tasty when used in a sandwich?
This delish recipe is found on page 33 of my recently published cookbook, Healthy Holidays with the Unconventional Foodie. It is one of 52 amazing, full-color recipes that you are sure to LOVE! You can pick up the book HERE.
Don’t miss out on all the yummy goodness found in Healthy Holidays with the Unconventional Foodie cookbook! After all,…EVERY day is a holiday!
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Here's to your health!
Mushroom Lentil Stuffing
For the Lentils
- 1 C dry lentils
- 2 C water
- 1 bay leaf
For the Stuffing
- 3 stalks organic celery
- 2 organic carrots
- 1 medium onion diced
- 8 oz mushrooms sliced
- 2 TBSP extra virgin olive oil
- 1/2 tsp sage
- 1/2 tsp thyme
- 1/2 C vegetable stock
- kosher salt to taste
- fresh ground black pepper to taste
- The day before, cover dry lentils with water and soak for 4 hours or overnight
- Drain and rinse lentils, then cover with water and add bay leaf. Cook until just tender (approximately 20-30 minutes). Remove bay leaf.
- Meanwhile, chop celery, onion and carrots, Slice mushrooms
- Heat oil in large saucepan over medium heat. Saute veggies until onions are soft and translucent.
- Add lentils spices and vegetable stock. Season with salt and pepper to taste. Lower heat to medium low and continue to simmer until the stock has been absorbed.
- Serve warm