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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup lentils
- 1/2 cup white rice (may substitute brown rice, or another grain)
- 1 red onion (small or ½ medium, yellow onion works too; see Notes)
- 1 cup peas (fresh-shelled if they’ve available, otherwise frozen green peas work fine, particularly the baby ones)
- 2 Tbsp. parsley (minced)
- 2 cloves garlic
- 3/4 tsp. cumin seeds (toasted and ground, or other spice of your choice; optional; see Notes)
- 1/2 tsp. ancho pepper (ground, to taste; may substitute cayenne pepper, but use only about half the amount)
- 3 Tbsp. lemon juice (freshly squeezed, or red wine vinegar; or a mix of lemon juice and vinegar)
- 1/4 cup extra-virgin olive oil (may want a bit more; see Step 8)
- 1/2 tsp. salt (to taste)
- 1/4 tsp. pepper (to taste)
- lemon slices (or twists, optional)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium350mg15% |
| Potassium670mg19% |
| Protein16g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate60g20% |
| Dietary Fiber17g68% |
| Sugars5g |
| Vitamin A10% |
| Vitamin C90% |
| Calcium8% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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