Lebanese Lentils and Rice with Root Vegetables

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Lebanese Lentils and Rice with Root Vegetables calories by ingredient


Introduction

One of my favorite restaurant meals, adapted in my kitchen. Very good, warm and comforting on a cold day! One of my favorite restaurant meals, adapted in my kitchen. Very good, warm and comforting on a cold day!
Number of Servings: 8

Ingredients

    1 cup dry lentils
    1 cup dry brown rice
    1 cup butternut squash, chopped into small pieces
    1 medium sweet potato, chopped into small pieces
    1 small onion, finely diced
    1-2 cloves garlic
    2 T olive oil
    2 T cumin
    1 T cinnamon
    1 t allspice
    4 cups water
    1 veggie bullion cube, low sodium

    OR

    2 cups water and 2 cups low-sodium veggie stock

Tips

Traditional lebanese lentils and rice are served topped with blackened onions and a dollop of yogurt, often with tomato and cucumber slices on the side. Not included in nutritional information.


Directions

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.