Wednesday, March 1, 2017


Lentils, polenta, and yummy spices, what more could you ask for? The weather is not as cold as in the dead of winter, but this is a great meal for those chilly days that linger. 

1 cup dry polenta 
½ cup (4-oz) almond milk 
1 diced onion 
4 minced garlic cloves 
1 seeded and diced green bell pepper 
2 tsp chili powder 
1 tsp Italian seasoning 
3/4 cups lentils 
2 cups marinara sauce


  1. Cook lentils by covering with 3 cups of water and bringing to a boil. Cover, reduce heat to low, and simmer for 15 - 20 minutes.
  2. Bring 2 cups water to a boil. 
  3. Reduce to low. 
  4. Slowly whisk in 1 cup polenta. 
  5. Keep stirring to break down clumps. 
  6. Add milk (about ½-cup) to thin out. 
  7. Add salt to taste. Set aside. 
  8. In a skillet sauté onion, garlic, and bell peppers until onion is translucent and bell peppers have softened. 
  9. Stir in spices to coat and cook 1 minute. 
  10. Add cooked lentils and marinara sauce, stirring to combine. 
  11. Continue to cook over low, stirring occasionally, until thoroughly warm and reduced slightly. 
  12. Spoon lentil mixture into 4 bowls. Top with prepared polenta. Or, put the polenta in first and top with lentil mixture.


  • Serves 4
  • Per serving: 412 calories, 5.2g fat, 75.7g carbs, 17.1g fiber, 14.8g sugars, 15.5g protein

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