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Lentil And Rice Supper

chef.tim.lee's picture
Ingredients
  Water 6 Cup (96 tbs)
  Lentils 1 3⁄4 Cup (28 tbs)
  Turmeric 1⁄2 Teaspoon
  Chopped coriander/1 tablespoon dried whole coriander 3 Tablespoon
  Yellow squash 2 Medium
  Mushrooms 1⁄2 Pound
  Green pepper 1 Medium
  Onion 1 Medium
  Worcestershire sauce 1 Tablespoon
  Salt 2 Teaspoon
  Vegetable oil 1 Tablespoon
  Cumin seeds 1⁄2 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Hot sauce 1⁄2 Teaspoon
  Hot cooked rice 4 Cup (64 tbs)
Directions

Combine first 4 ingredients; bring to a boil.
Cover, reduce heat, and simmer 1 hour or until lentils are done.
Add next 6 ingredients; cover and simmer 15 to 20 minutes or until vegetables are tender, stirring occasionally.
Heat oil in a small skillet; add cumin seeds and pepper.
Cook over medium heat, stirring constantly, 1 to 2 minutes.
Add to lentil mixture; stir in hot sauce.
Serve over rice.

Recipe Summary

Cuisine: 
American
Servings: 
8

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 372 Calories from Fat 25

% Daily Value*

Total Fat 3 g5.4%

Saturated Fat 0.42 g2.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 525.2 mg21.9%

Total Carbohydrates 69 g22.9%

Dietary Fiber 17.8 g71.4%

Sugars 9.9 g

Protein 19 g37.6%

Vitamin A 9.6% Vitamin C 35.6%

Calcium 4.5% Iron 30.4%

*Based on a 2000 Calorie diet

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Lentil And Rice Supper Recipe