20 oz jarred or boxed chopped unsalted tomatoes, with juices
2 cups shredded green cabbage
2 tbsp dried Italian seasoning
3 oz shaved Parmesan cheese
Preheat oven to 375˚F. In a medium pot, bring 1½ cups water and rice to a boil. Cover and reduce heat to low. Simmer for 40 to 45 minutes, until tender and water is absorbed.
Meanwhile, in a separate medium pot, bring 2 cups water to a boil. Stir in lentils, reduce heat to medium and simmer for 20 to 25 minutes, until tender. (NOTE: Lentils should be covered with water at all times; add more water during cook time if necessary.) Drain.
In a large bowl, add tomatoes, cabbage and Italian seasoning. Stir in rice and lentils. Divide among 4 16-oz baking dishes or 1 large baking dish. Sprinkle with cheese and bake for 25 minutes, until bubbling and beginning to brown.
Simple and savory biscuits are perfect for dunking in our warm spiced soup, but if you’re short on time, swap them out by adding cubed redskin potatoes to this Clean Eating recipe for a quicker (and gluten-free!) alternative that's just as filling.
This classic English staple, which is often loaded with calories, fat and sodium, gets a makeover by swapping out the ground beef for protein-rich lentils and tasty broccoli. Like all legumes, lentils are high in protein and fiber. The insoluble fiber found in lentils improves digestion, therefore helping to reduce the risk for diverticulosis, a common digestive disorder in elderly people. The soluble fiber found in lentils helps trap bile and carry it through the digestive tract. Plus, we’ve made the traditional mashed potato crust even tastier (and healthier!) in our Clean Eating recipe by mashing savory sweet potatoes and cottage cheese along with the redskins.
Traditionally cooked in a tall earthenware pot known as a tagine, the North African dish of the same name is a saucy, spiced stew that’ll warm you from the inside out. Our quick and easy recipe is vegetarian, and chock-full of hearty veggies and chickpeas for a truly satisfying dish.
Brussels sprouts are so much more than side-dish fare – here, we’ve sautéed them with sweet squash, fragrant garlic and hearty mushrooms for a crowd-pleasing veggie frittata that comes together in just 35 minutes!