Lentil & Rice One-Pot Supper
Yield
4 servingsPrep
20 minCook
30 minReady
50 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils
|
|
| ½ | cup |
rice
|
|
| 2 | cups |
carrots
sliced |
|
| 3 | cups |
water
|
|
| 1 | package |
vegetable stock
|
*
|
| 1 | teaspoon |
garlic
|
|
| 1 | teaspoon |
basil
dried |
*
|
| 1 | tablespoon |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils
|
|
| 118 | ml |
rice
|
|
| 473 | ml |
carrots
sliced |
|
| 7.1E+2 | ml |
water
|
|
| 1 | package |
vegetable stock
|
*
|
| 5 | ml |
garlic
|
|
| 5 | ml |
basil
dried |
*
|
| 15 | ml |
olive oil
|
|
Directions
Wash and pick over lentils.
Place in a large saucepan with rice and carrots.
Add remaining ingredients.
Bring to a boil.
Reduce heat, cover and cook until rice is done, 20 to 30 minutes.
