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Make-Ahead Cooked Lentils

  • 5 Mins

    Prep Time

  • 15-20 Mins

    Cook Time

  • 16

    Servings

  • 71 Calories
  • 0g Fat
  • 16g Carbs
  • 10g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 16 Servings
  • 71 Calories
  • 0g Fat
  • 16g Carbs
  • 10g Protein
  • 20-25 Mins Total Time
  • 3 Cups Brown or Green Lentils, dried
  • 9 Cups Chicken Stock
Recipe Created by Meijer Registered Dietitians, Beth Eggleston and Emily Parsell

Nourishment Note

Instructions

  • 16 Servings
  • 71 Calories
  • 0g Fat
  • 16g Carbs
  • 10g Protein
  • 20-25 Mins Total Time
  • 1

    Wash Hands Wash hands and all cooking surfaces with soap and warm water before beginning.

  • 2

    Rinse Lentils In a colander, rinse lentils thoroughly.

  • 3

    Comine Ingredients Place lentils in a large stockpot and add the chicken stock. For vegetarian dishes, vegetable stock may also be used.

  • 4

    Bring to Boil Bring to a boil. Once boiling, reduce heat and simmer, covered, for 15 to 20 minutes, or until tender. Do not overcook the lentils, they will split and become mushy.

  • 5

    Drain & Store When cooked through, promptly drain lentils. Refrigerate within 2 hours. Store in the fridge for up to 2 days, or in the freezer for up to 2 months.

  • 6

    Wash Dishes Wash dishes in hot, soapy water. Sanitize cooking tools and surfaces, and thoroughly wash hands.

Recipe Created by Meijer Registered Dietitians, Beth Eggleston and Emily Parsell

Fatigue Buster

  • Freeze for Future Use

    Place unused, cooked lentils in resealable plastic bags. Lay flat and freeze. Thaw for future recipes within 2 months.

There's plenty more delicious recipes to try!

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