RICE AND LENTILS
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of RICE AND LENTILS calories by ingredient
Introduction
a quick, delicious, simple stew a quick, delicious, simple stewNumber of Servings: 6
Ingredients
-
1 tbsp olive oil
1 large onion, chopped
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 tbsp cumin
1 tsp (or to taste) chili powder
1 tsp (or to taste) hot pepper flakes
1 cup brown basmati rice
1/2 cup brown lentils, rinsed
1 cup, diced canned tomatoes, drained
1 cup tomato juice (from above)
1 1/2 cups water
1 tbsp (vegetable or chicken stock powder)
salt and pepper to taste
1/4cup chopped parsley
Directions
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.