Rissoto with lentils and veggies

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 208.6
  • Total Fat: 10.6 g
  • Cholesterol: 4.5 mg
  • Sodium: 521.0 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 3.9 g
  • Protein: 7.4 g

View full nutritional breakdown of Rissoto with lentils and veggies calories by ingredient
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A yummy Middle Eastern dish, full of important nutrients and low on unwanted fats A yummy Middle Eastern dish, full of important nutrients and low on unwanted fats
Number of Servings: 8


    1 cup chopped onion
    3 garlic cloves chopped
    5 tbsp olive oil
    1 tspn paprika
    1 tspn cumin powder
    1 tspn coliandro powder
    1 tspn salt
    1 tspn freshly ground pepper
    1 cup lentils
    0.5 cup arborio rice ( rissoto rice )
    0.5 glass of red sweet wine
    1 cup canned crushed tomatoes
    5 - 6 cups chicken stock
    2 meduim eggplants diced
    3 green peppers diced


Use 4 tbsn of oil and saute onions garlic lentils and rice ..for 3 min add all spices and salt stir for 5 min and add wine.When absorbed add tomatoes and then use rissoto technic by add stock slowly little by little until rice and lentils absorb all stock and test if needs more...
Meanwhile with 1 tbsp olive oil coat eggplant and peppers, add pepper, salt and put in an ovenproof dish and grill untill tender about 10min tossing inbetween
When both are ready mix and serve with feta or yogart

Number of Servings: 8

Recipe submitted by SparkPeople user MOLFETAG.

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Member Ratings For This Recipe

  • I cooked this last night and it was brilliant. I substituted the sweet red wine for rose wine, as I had no red, and added asparagus and broccoli instead of the peppers :0)

    All in all, this was a great success and I have enough for the rest of the week as well freezing some of it!
    - 8/25/09

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