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Sweet And Tangy Lentils And Rice

Veggie.Lover's picture
  Roasted red peppers in water 7 Ounce (1 Jar)
  Minced cilantro 1⁄3 Cup (5.33 tbs)
  Chopped ripe olives 3 Tablespoon
  Lemon juice 2 Teaspoon
  Curry powder 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), crushed
  Water 3 Cup (48 tbs)
  Dried lentils 1 3⁄4 Cup (28 tbs)
  Sliced green onions 3⁄4 Cup (12 tbs)
  Mango chutney 1⁄3 Cup (5.33 tbs)
  Honey 3 Tablespoon
  Dry mustard 2 Teaspoon
  Cooked instant rice 3 Cup (48 tbs), cooked without salt and fat

Drain peppers, reserving liquid.
Chop 3 peppers; reserve remaining peppers in liquid for another use.
Combine chopped pepper, minced cilantro, and next 4 ingredients in a small bowl.
Cover and set aside.
Combine water, lentils, and green onions in a saucepan; bring to a boil.
Cover, reduce heat, and simmer 10 minutes.
Stir in chutney, honey, and mustard; simmer, uncovered, 20 minutes or until lentils are tender.
Place 1/2 cup cooked rice on each individual serving plate; top evenly with lentil mixture.
Spoon pepper mixture evenly over lentil mixture.
Garnish with cilantro sprigs, if desired.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2616 Calories from Fat 107

% Daily Value*

Total Fat 13 g19.9%

Saturated Fat 1.7 g8.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2287 mg95.3%

Total Carbohydrates 506 g168.6%

Dietary Fiber 116.2 g464.6%

Sugars 84 g

Protein 109 g217.6%

Vitamin A 305% Vitamin C 350.8%

Calcium 38.5% Iron 232.6%

*Based on a 2000 Calorie diet

Sweet And Tangy Lentils And Rice Recipe