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Rice & Lentils

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Submitted by kjac

YIELD

4 servings

PREP

30 min

COOK

50 min

READY

Ingredients

1 1
MEDIUM MEDIUM ONIONS
chopped
2 2
CLOVES CLOVES GARLIC
minced *
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 5
TEASPOON ML TURMERIC
ground
½ 2.5
TEASPOON ML PAPRIKA
¼ 1.3
TEASPOON ML CLOVES
ground
¼ 1.3
TEASPOON ML CINNAMON
ground
¼ 1.3
TEASPOON ML CORIANDER
ground
¼ 1.3
TEASPOON ML BLACK PEPPER
ground
¼ 1.3
TEASPOON ML SALT
1 237
CUP ML RICE
brown, uncooked
1 237
CUP ML LENTILS
sorted and washed
4 946
CUPS ML WATER

Directions

Sauté the onion and garlic in the oil in a large saucepan.

Add the spices and cook over low heat for 4 minutes.

Add the rice and lentils and stir to mix well.

Pour in the water.

Bring to a boil, turn the heat to low and cook for 45 to 50 minutes, or until the rice and lentils are tender.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 367g (12.9 oz)
Amount per Serving
Calories 409 16% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 164mg 7%
Total Carbohydrate 23g 23%
Dietary Fiber 16g 64%
Sugars g
Protein 32g
Vitamin A 3% Vitamin C 8%
Calcium 6% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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