RICE AND LENTILS
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp olive oil1 large onion, chopped2 medium carrots, diced2 stalks celery, diced3 cloves garlic, minced1 tbsp cumin1 tsp (or to taste) chili powder1 tsp (or to taste) hot pepper flakes1 cup brown basmati rice1/2 cup brown lentils, rinsed1 cup, diced canned tomatoes, drained1 cup tomato juice (from above)1 1/2 cups water1 tbsp (vegetable or chicken stock powder)salt and pepper to taste1/4cup chopped parsley
Heat oil in a large pot with a tight-fitting lid.
Gently saute onion until translucent. Add carrots and celery and saute another 5 minutes. Add garlic, saute another 1 to 2 minutes.
Add cumin, chili powder and hot pepper flakes and stir for one minute.
Add rice and stir for 2 minutes, then add lentils, water, tomatoes and stock powder. Bring to simmer, cover the pot and reduce the heat to minimum. Cook covered (no peeking) for 45 minutes on very low heat.
Add salt and pepper and chopped parsley.
Makes six 1-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user DIVINITYGIRL.
Gently saute onion until translucent. Add carrots and celery and saute another 5 minutes. Add garlic, saute another 1 to 2 minutes.
Add cumin, chili powder and hot pepper flakes and stir for one minute.
Add rice and stir for 2 minutes, then add lentils, water, tomatoes and stock powder. Bring to simmer, cover the pot and reduce the heat to minimum. Cook covered (no peeking) for 45 minutes on very low heat.
Add salt and pepper and chopped parsley.
Makes six 1-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user DIVINITYGIRL.
Nutritional Info Amount Per Serving
- Calories: 101.9
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 79.5 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 3.5 g
- Protein: 3.2 g
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