Rice with Lentils and Squash
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Rice with Lentils and Squash calories by ingredient
Introduction
Very pretty high fiber, low fat, vegan dish. Great for potlucks Very pretty high fiber, low fat, vegan dish. Great for potlucksNumber of Servings: 6
Ingredients
-
1 Medium onion
3 Tbsp olive oil
1 Medium butternut squash
2 cubes vegtable bouillon
1 Tbsp half-hot paprika.
1 cup dry lentils
1 cup brown rice
5 cups water (boiling)
Directions
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.