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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup brown lentils
- 1/2 tsp. salt
- 1/4 tsp. ground cumin
- 1/8 tsp. canela
- 4 cups water
- 1 tsp. canola oil
- 1 1/2 cups brown rice
- 1 onion (chopped)
- 4 hard boiled eggs (optional)
- 2 cups yogurt (optional)
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NutritionView More
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500Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories500Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol225mg75% |
| Sodium420mg18% |
| Potassium680mg19% |
| Protein22g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate76g25% |
| Dietary Fiber10g40% |
| Sugars7g |
| Vitamin A8% |
| Vitamin C6% |
| Calcium20% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Maia H. 8 years ago
I made this recipe using a mixture of brown, black, and jasmine basmati rice. Having the chewy rice with the soft lentils was great. I made it to take to work for lunch, and it did reheat nicely. Overall, a good, simple, and healthy recipe. However, it tasted a little bland, and might be better to use broth as the cooking liquid rather than only water.