- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 182.9
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 26.4 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 8.1 g
- Protein: 7.4 g
Lebanese Lentils and Rice with Root VegetablesSubmitted by: FRENCHIFAL
IntroductionOne of my favorite restaurant meals, adapted in my kitchen. Very good, warm and comforting on a cold day! One of my favorite restaurant meals, adapted in my kitchen. Very good, warm and comforting on a cold day!
1 cup dry lentils
1 cup dry brown rice
1 cup butternut squash, chopped into small pieces
1 medium sweet potato, chopped into small pieces
1 small onion, finely diced
1-2 cloves garlic
2 T olive oil
2 T cumin
1 T cinnamon
1 t allspice
4 cups water
1 veggie bullion cube, low sodium
2 cups water and 2 cups low-sodium veggie stock
Traditional lebanese lentils and rice are served topped with blackened onions and a dollop of yogurt, often with tomato and cucumber slices on the side. Not included in nutritional information.
SparkPeople Sponsored Video
2. Heat olive oil in a saucepan. Once hot, add onions and garlic. Saute until translucent (about 5-7 minutes over medium heat.
3. Add stock, water, and lentils to pan. Bring to a boil, then cover and reduce to a simmer for 10-12 minutes.
4. Add rice to saucepan. Stir well, then bring back to a boil. Cover and simmer for another 10-12 minutes.
5. Add squash, sweet potato, and spices. Stir very well and simmer for another 7-10 minutes (until sweet potato is soft).
Serving Size: Makes 8 servings of about 1 cup each
Number of Servings: 8
Recipe submitted by SparkPeople user FRENCHIFAL.