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Nutritional Info
  • 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

View full nutritional breakdown of Lebanese Lentils and Rice with Root Vegetables calories by ingredient
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Lebanese Lentils and Rice with Root Vegetables

Submitted by: FRENCHIFAL

Introduction

One 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!
Number of Servings: 8

Ingredients

    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

    OR

    2 cups water and 2 cups low-sodium veggie stock

Tips

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.


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Directions

1. If using a bullion cube, combine with water and heat until dissolved.

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.






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