Rissoto with lentils and veggies

Name: Rissoto with lentils and veggies Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Ingredients: 1 cup chopped onion; 3 garlic cloves chopped; 5 tbsp olive oil; 1 tspn paprika; 1 tspn cumin powder; 1 tspn coliandro powder; 1 tspn salt; 1 tspn freshly ground pepper; 1 cup lentils; 0.5 cup arborio rice ( rissoto rice ); 0.5 glass of red sweet wine; 1 cup canned crushed tomatoes; 5 - 6 cups chicken stock; 2 meduim eggplants diced; 3 green peppers diced

(1)

Minutes to Prepare: 10
Minutes to Cook: 45

Number of Servings: 8

Ingredients

1 cup chopped onion3 garlic cloves chopped5 tbsp olive oil1 tspn paprika1 tspn cumin powder1 tspn coliandro powder1 tspn salt 1 tspn freshly ground pepper1 cup lentils0.5 cup arborio rice ( rissoto rice )0.5 glass of red sweet wine1 cup canned crushed tomatoes5 - 6 cups chicken stock2 meduim eggplants diced3 green peppers diced

Directions

Use 4 tbsn of oil and saute onions garlic lentils and rice ..for 3 min add all spices and salt stir for 5 min and add wine.When absorbed add tomatoes and then use rissoto technic by add stock slowly little by little until rice and lentils absorb all stock and test if needs more...
Meanwhile with 1 tbsp olive oil coat eggplant and peppers, add pepper, salt and put in an ovenproof dish and grill untill tender about 10min tossing inbetween
When both are ready mix and serve with feta or yogart

Number of Servings: 8

Recipe submitted by SparkPeople user MOLFETAG.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 208.6
Total Fat: 10.6 g
Cholesterol: 4.5 mg
Sodium: 521.0 mg
Total Carbs: 21.0 g
Dietary Fiber: 3.9 g
Protein: 7.4 g

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Member Reviews

AUTUMNBIRCH
I cooked this last night and it was brilliant. I substituted the sweet red wine for rose wine, as I had no red, and added asparagus and broccoli instead of the peppers :0)

All in all, this was a great success and I have enough for the rest of the week as well freezing some of it! - 8/25/09