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Spicy Red Lentils & Rice

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Submitted by honeyb

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

6 6
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced
3 3
CLOVES CLOVES GARLIC
thinly sliced
2 2
EACH EACH CARROTS
peeled, sliced
8 231.2
OUNCES ML/G MUSHROOMS
quartered
1 237
CUP ML RICE
1 237
1 ½ 7.5
TEASPOONS ML SALT
1 5
TEASPOON ML CORIANDER
1 5
TEASPOON ML CUMIN
1 5
TEASPOON ML GINGER
1 5
TEASPOON ML TURMERIC
4 946
CUPS ML WATER
8 231.2
OUNCES ML/G KALE
or spinach
1 237

Directions

Sauté scallions and garlic for three minutes or until slightly softened.

Add carrots and mushrooms and sautée, stirring occasionally for 5 minutes or until carrots are crisp - tender.

Add the rice and lentils, salt, coriander, cumin, ginger and tumeric and stir to coat.

Add the water and bring to boil over high heat.

Adjust the heat so the mixture bubbles gently.

Cover and cook for 15 minutes.

Stir in the kale.

Cover and cook for 2 minutes or just until the kale is slightly wilted.

Top each portion with ¼ cup of yogurt.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 480g (16.9 oz)
Amount per Serving
Calories 441 4% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 966mg 40%
Total Carbohydrate 29g 29%
Dietary Fiber 17g 70%
Sugars g
Protein 40g
Vitamin A 157% Vitamin C 50%
Calcium 20% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
 
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