Lentils and Rice

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preparation
15
minutes
cooking
30
minutes
Serves 4

Ingredients

1
cup
long-grain white rice
2
scallions, thinly sliced, white and green parts separated
1
red onion, thinly sliced
2
tablespoons
olive oil
2
15-ounce canned lentils, drained
1
tomato, chopped
kosher salt
1
tablespoon
fresh lemon juice
1/4
cup
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.
Kay Chun
November 2003

Nutritional Information

  • Per Serving
  • Calories 413
  • 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
What does this mean? See Nutrition 101.

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