Rice with Lentils and Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Medium onion3 Tbsp olive oil1 Medium butternut squash2 cubes vegtable bouillon1 Tbsp half-hot paprika.1 cup dry lentils1 cup brown rice5 cups water (boiling)
Cut squash lengthwise and remove seeds.
Place face down on foiled tray. rub skin w/ 1 Tbsp olive oil. Cover with second piece of foil and fold edges together.
Bake 425 for 30-35 minutes. (should be easy to cut but retain shape)
Chop onion and sautee in remaining 2 Tbsp olive oil. Sprinkle with paprika.
Add 5 cups boiling water, bouillon cubes, rice, and lentils. stir to mix.
Cover and simmer for 40 minutes.
Remove squash and let cool slightly. Peel and cut into small cubes.
Stir into cooked rice and lentil mix.
makes 6 1.5 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user MYTHERIA.
Place face down on foiled tray. rub skin w/ 1 Tbsp olive oil. Cover with second piece of foil and fold edges together.
Bake 425 for 30-35 minutes. (should be easy to cut but retain shape)
Chop onion and sautee in remaining 2 Tbsp olive oil. Sprinkle with paprika.
Add 5 cups boiling water, bouillon cubes, rice, and lentils. stir to mix.
Cover and simmer for 40 minutes.
Remove squash and let cool slightly. Peel and cut into small cubes.
Stir into cooked rice and lentil mix.
makes 6 1.5 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user MYTHERIA.
Nutritional Info Amount Per Serving
- Calories: 320.9
- Total Fat: 8.1 g
- Cholesterol: 0.0 mg
- Sodium: 562.9 mg
- Total Carbs: 53.5 g
- Dietary Fiber: 9.0 g
- Protein: 11.0 g
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