Print Options

Back to Lentil Rice Medley >

Include these items:

Select reviews >

Taste of Home Logo

Lentil Rice Medley

 Lentil Rice Medley
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.”
12 ServingsPrep: 25 min. Cook: 35 min.

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

Directions

  • 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.
  • Stir in broccoli and zucchini; return to a boil. Reduce heat; simmer,
  • uncovered, for 15-20 minutes or until lentils and rice are tender,

2 of 2

Lentil Rice Medley (continued)

Directions (continued)

  • stirring occasionally. Stir in tomato sauce and tomato; heat
  • through. Yield: 12 servings.
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.