Lebanese Lentils and Rice with Root Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup dry lentils1 cup dry brown rice1 cup butternut squash, chopped into small pieces1 medium sweet potato, chopped into small pieces1 small onion, finely diced1-2 cloves garlic2 T olive oil2 T cumin1 T cinnamon1 t allspice4 cups water1 veggie bullion cube, low sodiumOR2 cups water and 2 cups low-sodium veggie stock
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.
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.
Nutritional Info 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
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