Island Lentil Dish
Yield
3 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
lentils
cooked |
|
| 6 | ounces |
rice
brown, cooked |
|
| 6 | ounces |
celery
chopped |
|
| 6 | ounces |
cauliflower florets
in bite-size pieces |
|
| 3 | tablespoons |
sunflower oil
|
|
| 1 | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
lentils
cooked |
|
| 173.4 | ml/g |
rice
brown, cooked |
|
| 173.4 | ml/g |
celery
chopped |
|
| 173.4 | ml/g |
cauliflower florets
in bite-size pieces |
|
| 45 | ml |
sunflower oil
|
|
| 5 | ml |
thyme
|
*
|
| 2.5 | ml |
salt
|
|
Directions
Preheat oven to 375℉ (190℃).
Lightly grease 4 x 8 baking pan with sunflower oil.
Combine all ingredients.
Toss and mix well.
Transfer to baking dish and bake for 15 minutes.
