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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Middle Eastern
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 315
% Daily Value**
Total Fat 5g
7%
Saturated Fat 1g
1%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 54mg
2%
Total Carbohydrate 55g
18%
Dietary Fiber 17g
69%
Sugars 4g
Protein 15g
Vitamin A  201%Vitamin C  10%
Calcium  6%Iron  26%
Potassium  19%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Lentil and Rice One-Pot Supper

Recipe Tags: Vegetable Recipes

Date Added: June 11, 2009

Ingredients:

1/2 Cup Rice
1 Teaspoon Dried Basil
1 Teaspoon Garlic minced
1 Tablespoon Olive Oil
1 Package Vegetable Broth
3 Cups Water warm
1 Cup Lentils
2 Cups Carrots Sliced
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Directions:

1. Wash and pick over lentils.

2. Place in a large saucepan with rice and carrots.

3. Add remaining ingredients. Bring to a boil. Reduce heat, cover and cook until rice is done, 20 to 30 minutes. Makes 4 servings.

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Dietary Notes:
This recipe is very low-sodium with 53.75mg per serving, low-saturated fat with 0.5g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 201% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Rice, Garlic, Olive Oil allergies.
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