A rich and satisfying casserole.
Serves: 6 person(s)
Preparation Time: 10 mins
1 medium onion, chopped
1 clove garlic, crushed
1/2 cup white wine
1 (30 oz) can reduced-sodium peeled tomatoes
2 medium potatoes, peeled and diced
1 carrot, sliced
300 g mushrooms, sliced
1/2 cup red lentils, uncooked
1 cup low-fat plain yogurt
1 Tbsp cornstarch
2 Tbsp chopped fresh parsley
Add the tomatoes, potatoes, carrots, mushrooms, and lentils and simmer covered for 35 minutes or until chicken is cooked through and lentils are tender.
Combine yogurt, cornstarch and parsley and add to the pan. Reheat without boiling.
Serving suggestion is not included in the recipe analysis.
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