Slow Cooker Lentils and Rice
- Number of Servings: 8
Ingredients
1 cup uncooked brown long grain rice 1 cup dried lentils 1 medium onion, diced 1 can (14.5 ounces) low sodium diced tomatoes 5 ounces fresh spinach, chopped or frozen, but thaw and drain first 5 cups low sodium vegetable broth 2 cloves garlic, minced 2 tsp dried oregano 1 tsp dried basil 1 tsp sea salt or to taste 1/2 tsp fresh ground black pepper or to taste 1 package (8 ounces) non dairy cheese (optional)
Place the rice and lentils in a large bowl, cover with water and soak overnight or at least 6 hours.
Drain and place in the slow cooker along with the rest of the ingredients except the cheese if using.
Cover and cook on high 5-6 hours or low 8 hours depending on your specific slow cooker. It’s done when the rice is tender and most of the liquid has been cooked down.
If using the cheese add it individually to each serving.
Serving Size: 1 cup makes 8 cups
Number of Servings: 8
Recipe submitted by SparkPeople user JLN_1968.
Drain and place in the slow cooker along with the rest of the ingredients except the cheese if using.
Cover and cook on high 5-6 hours or low 8 hours depending on your specific slow cooker. It’s done when the rice is tender and most of the liquid has been cooked down.
If using the cheese add it individually to each serving.
Serving Size: 1 cup makes 8 cups
Number of Servings: 8
Recipe submitted by SparkPeople user JLN_1968.
Nutritional Info Amount Per Serving
- Calories: 88.9
- Total Fat: 0.7 g
- Cholesterol: 3.1 mg
- Sodium: 731.1 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 3.9 g
- Protein: 4.7 g
Member Reviews