Herbed Lentils and Brown Rice with Tomatoes and Cheese

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 215.0
  • Total Fat: 2.5 g
  • Cholesterol: 5.0 mg
  • Sodium: 530.9 mg
  • Total Carbs: 37.5 g
  • Dietary Fiber: 5.5 g
  • Protein: 11.2 g

View full nutritional breakdown of Herbed Lentils and Brown Rice with Tomatoes and Cheese calories by ingredient
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Introduction

A simple, meatless dish that makes an excellent high-fiber side dish but is also hearty enough for a meal on its own. The chicken stock and crushed tomatoes add enormous flavour, but you can always use water instead of the broth to reduce the sodium. A simple, meatless dish that makes an excellent high-fiber side dish but is also hearty enough for a meal on its own. The chicken stock and crushed tomatoes add enormous flavour, but you can always use water instead of the broth to reduce the sodium.
Number of Servings: 4

Ingredients

    1 cup chicken broth

    1 cup water

    1/2 cup green lentils

    1 cup crushed tomatoes

    1/2 cup uncooked brown rice

    3 tbsp chicken broth or dry white wine

    1/2 tsp dried basil

    1/4 tsp dried oregano

    1/8 tsp dried thyme

    1/4 tsp garlic powder

    1/8 tsp pepper

    1 cup shredded light marble cheese

Directions

**The spices are not included in the nutritional data. I rarely use the same spice mixture twice and most people will use what they have a preference for. Also, aside from the garlic powder (adds sodium), the nutrition from spices is fairly negligible, is it not? :-)

Preheat oven to 350 degrees F.

Combine all the ingredients and half the cheese into a 2-quart casserole dish with a lid. Cover and bake at 350F for 1.5 to 2 hours or until lentils and rice are tender and liquid is absorbed. The base recipe said to stir this twice, but I can get away with once, halfway through the cooking time. Towards the end, take it out, uncover, sprinkle the remaining half of the cheese on top and put it back in to get bubbly and brown!

Makes almost 5 cups - so 4 servings if each serving is 1.25 cups.

Number of Servings: 4

Recipe submitted by SparkPeople user POOKIBEAR.

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