Lentils with Rice and Tomatoes

FOODISTA
14Ingredients
60Minutes
440Calories

Ingredients

US|METRIC
  • 1 cup dried lentils
  • 2 tablespoons sun dried tomatoes (– diced)
  • 1/2 onion (large, – diced)
  • 4 cloves garlic (– chopped)
  • 1/2 cup Italian parsley (– chopped)
  • 1 hot pepper (long, – chopped)
  • 1 1/2 cups water
  • chicken stock
  • 1/4 cup ketchup
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil (plus more for drizzling)
  • 1 tomato (vine ripe, – diced)
  • 1 1/2 cups rice (uncooked)
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    Directions

    1. Heat a heavy saucepot with 2 tablespoons of olive oil. Add the garlic; sun dried tomatoes, onion, parley and hot pepper. Sauté until the onion is softened and the garlic is fragrant.
    2. Add the ketchup, lentils, salt, water plus the Vegeta and simmer on a low heat, until the lentils are tender and the water is absorbed; approximately 30 minutes. If more water is needed add a quarter of a cup at a time.
    3. Prepare the rice as directed.
    4. Plate the lentils with the rice. Garnish with the tomatoes, chopped parsley and a drizzle of olive oil.
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    NutritionView More

    440Calories
    Sodium33% DV780mg
    Fat14% DV9g
    Protein41% DV21g
    Carbs22% DV67g
    Fiber64% DV16g
    Calories440Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol5mg2%
    Sodium780mg33%
    Potassium980mg28%
    Protein21g41%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate67g22%
    Dietary Fiber16g64%
    Sugars12g24%
    Vitamin A25%
    Vitamin C60%
    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.

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