Lentils and Rice

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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 413 calories
    • Fat 7 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 734 mg
    • Protein 17 g
    • Carbohydrate 70 g
    • Sugar 6 g
    • Fiber 16.5 g
    • Iron 2.5 mg
    • Calcium 33 mg
  • November 2003

Ingredients

  1. Check 1cup long-grain white rice
  2. Check 2 scallions, thinly sliced, white and green parts separated
  3. Check 1 red onion, thinly sliced
  4. Check 2tablespoons olive oil
  5. Check 2 15-ounce canned lentils, drained
  6. Check 1 tomato, chopped
  7. Check kosher salt
  8. Check 1tablespoon fresh lemon juice
  9. Check 1/4cup fresh flat-leaf parsley, chopped

Directions

  1. Cook the rice according to the package directions.
  2. Heat the olive oil in a large saucepan over medium heat. Add the scallion whites and onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Add the lentils, tomato, and 1 teaspoon salt and cook until heated through, 2 to 3 minutes.
  3. Remove from heat and stir in the lemon juice and parsley. Serve the lentil mixture over the rice.