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Rice And Lentils Italiano

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  Vegetable oil 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Long grain white rice 8 Ounce
  Dried lentils 6 Ounce
  Low sodium vegetable broth 4 Cup (64 tbs)
  Chopped green bell pepper 1 Cup (16 tbs)
  Chopped celery with leaves 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped carrot 1⁄2 Cup (8 tbs)
  Garlic 4 Clove (20 gm), minced
  Canned crushed tomatoes 3 Cup (48 tbs)
  Dried basil 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Thinly sliced onion 1⁄2 Cup (8 tbs) (Red Colored)

1. In large saucepan, heat oil; add rice and lentils, stirring to coat; cook over medium heat, 3 minutes. Stir in broth; bring to a boil. Reduce heat; cover and simmer until most of liquid is absorbed, 25 to 30 minutes. Remove from heat; let stand 5 minutes.
medium-low heat, stirring occasionally, 20 minutes.
2. Meanwhile, to prepare sauce, spray medium saucepan with nonstick cooking spray; add bell pepper, celery, onion, carrot, and garlic. Cook over medium heat, stirring occasionally, until onion is translucent, about 5 minutes. Add remaining ingredients except red onion; cook over medium-low heat, stirring occasionally, 20 minutes.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2093 Calories from Fat 235

% Daily Value*

Total Fat 27 g41.3%

Saturated Fat 3.9 g19.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1739.2 mg72.5%

Total Carbohydrates 393 g131%

Dietary Fiber 85.2 g340.9%

Sugars 26.8 g

Protein 79 g157.8%

Vitamin A 357.2% Vitamin C 358.1%

Calcium 78.2% Iron 163.1%

*Based on a 2000 Calorie diet

Rice And Lentils Italiano Recipe