Portuguese Rice and Lentils (Vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
6 ripe tomatoes2 carrots, sliced0.25 cup tomato paste (optional)1 or 2 potatoes, diced1 cup white rice1 cup lentils1 can (1 - 2 cups) chick peasOreganoCayenne pepper (optional)
As these steps will be finished at different times, put the cooked pieces into a big bowl or caserole dish.
1. You will need to blanch the tomatoes to remove the skin. To do this, boil a pot of water. Place the tomatoes in and count 30 seconds. Then remove them and put them in cold water. Cut the cores out and peel skin off. Cut them into small pieces (make sure to catch all the juice) and put in a pan on low heat. Add a bit of garlic if you want. This will cook for 30 minutes. Stir every once and a while, and near the end, add the tomato paste and stir well. This makes it a little redder, and a little more tomatoey tasting.
2. Skin and cut up the potato and carrot. These can usually be boiled together, but if you want you can do them seperately, as sometimes the potato take a little longer than the carrots, depending on the size you cut them. After 30 minutes, they should be tender.
3. Cook the rice. Put it in a sieve and rice it thoroughly. Put 2 cups of water in a pan and bring it to the boil. Add some salt. Gently and evenly put the rice in. Turn heat to low and cover. DON"T stir it. Cook for about 6 minutes (you don't want all the water to evaporate.
4. Cook the lentils. I get ones that look orange, and I just boil them in plenty or water until they are tender.
5. Put the canned chick peas (garbanzo beans) in a pan and cook them through for a few minutes.
6. After all these steps are completed, mix everything together. You can add oregano and cayenne pepper if you want (it speeds up your metabolism). Serve and enjoy!
Number of Servings: 5
Recipe submitted by SparkPeople user OWLETT.
1. You will need to blanch the tomatoes to remove the skin. To do this, boil a pot of water. Place the tomatoes in and count 30 seconds. Then remove them and put them in cold water. Cut the cores out and peel skin off. Cut them into small pieces (make sure to catch all the juice) and put in a pan on low heat. Add a bit of garlic if you want. This will cook for 30 minutes. Stir every once and a while, and near the end, add the tomato paste and stir well. This makes it a little redder, and a little more tomatoey tasting.
2. Skin and cut up the potato and carrot. These can usually be boiled together, but if you want you can do them seperately, as sometimes the potato take a little longer than the carrots, depending on the size you cut them. After 30 minutes, they should be tender.
3. Cook the rice. Put it in a sieve and rice it thoroughly. Put 2 cups of water in a pan and bring it to the boil. Add some salt. Gently and evenly put the rice in. Turn heat to low and cover. DON"T stir it. Cook for about 6 minutes (you don't want all the water to evaporate.
4. Cook the lentils. I get ones that look orange, and I just boil them in plenty or water until they are tender.
5. Put the canned chick peas (garbanzo beans) in a pan and cook them through for a few minutes.
6. After all these steps are completed, mix everything together. You can add oregano and cayenne pepper if you want (it speeds up your metabolism). Serve and enjoy!
Number of Servings: 5
Recipe submitted by SparkPeople user OWLETT.
Nutritional Info Amount Per Serving
- Calories: 223.4
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 142.6 mg
- Total Carbs: 44.5 g
- Dietary Fiber: 9.4 g
- Protein: 10.1 g
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