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Lentils and Rice

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Serves 4| Hands-On Time: | Total Time:


  • 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


  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.
By December, 2003

Nutritional Information

  • Per Serving
  • Calories 413
  • Fat 7g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 734mg
  • Protein 17g
  • Carbohydrate 70g
  • Sugar 6g
  • Fiber 16.5g
  • Iron 2.5mg
  • Calcium 33mg
What does this mean? See Nutrition 101 .

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