Lentil Rice Medley Recipe

3.5 4 6
Lentil Rice Medley Recipe
Lentil Rice Medley Recipe photo by Taste of Home
Publisher Photo

Lentil Rice Medley Recipe

Read Reviews
3.5 4 6
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.”
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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, 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: 120 calories, 2g fat (0 saturated fat), 0 cholesterol, 396mg sodium, 21g carbohydrate (4g sugars, 7g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

  • 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
  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

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Reviews forLentil Rice Medley

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angela leach User ID: 1049565 134939
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
Modogeist User ID: 5619142 69066
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
judi5165 User ID: 5196463 207231
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
Isolda User ID: 2915263 147720
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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