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Lentil Rice Medley Recipe
Lentil Rice Medley Recipe photo by Taste of Home

Lentil Rice Medley Recipe

Read Reviews (4)
3.67 4
Publisher Photo
With so many fresh ingredients, this medley pairs well with milder foods, such as chicken or fish, and can easily stand alone as a main dish. Writes Dee Fifer of Commerce City, Colorado, “This lentil recipe that I make often for my family and company is always enjoyed.”
TOTAL TIME: Prep: 25 min. Cook: 35 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Cook: 35 min.
MAKES: 12 servings

Ingredients

  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 3 medium carrots, chopped
  • 1 cup dried lentils, rinsed
  • 1/2 cup uncooked brown rice
  • 3-1/4 cups water
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 3 cups fresh broccoli florets
  • 1 small zucchini, chopped
  • 1 can (8 ounces) tomato sauce
  • 1 medium tomato, chopped

Nutritional Facts

2/3 cup equals 120 calories, 2 g fat (trace saturated fat), 0 cholesterol, 396 mg sodium, 21 g carbohydrate, 7 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Directions

  1. In a large nonstick skillet coated with cooking spray, saute onion and garlic in oil for 1 minute. Add carrots; cook 2 minutes longer. Add lentils and rice; cook and stir for 2 minutes. Stir in the water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  2. Stir in broccoli and zucchini; return to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until lentils and rice are tender, stirring occasionally. Stir in tomato sauce and tomato; heat through. Yield: 12 servings.
Originally published as Lentil Rice Medley in Light & Tasty December/January 2007, p63

Nutritional Facts

2/3 cup equals 120 calories, 2 g fat (trace saturated fat), 0 cholesterol, 396 mg sodium, 21 g carbohydrate, 7 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Reviews for Lentil Rice Medley(4)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 16, 2012

Very good. In Albuquerque it took 1 Hr. to cook lentils and brown rice. Also added 3 3/4cups of water.

MY REVIEW
Reviewed Dec. 12, 2010

I had a very hard time with this recipe. My rice and lentil took longer to cook then expected and the taste just wasn't to our liken.

MY REVIEW
Reviewed Jun. 25, 2010

I would rate this 5 out 5, I also added a little cinnamon, coriander and curry powder (not much, just a sprinkle). Shared this with friends and received much positive feedback. Very simple recipe.

MY REVIEW
Reviewed Mar. 5, 2010

This went over well at a gathering I carried it to, where several of the people were vegetarians. I made it with regular long grain rice, but I want to make it with the brown next time.

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