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10Ingredients
50Minutes
210Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. olive oil (+ more for the pot)
- 1 yellow onion (large, one half diced, one half thinly sliced root to stem)
- 4 cloves garlic (minced)
- 1 1/2 tsp. ground cumin
- 1/2 tsp. ground allspice
- 1/4 tsp. ground cinnamon
- 2 cups gluten free vegetable broth
- 1/2 cup brown basmati rice
- 1/2 cup brown lentils (picked through)
- 3 Tbsp. fresh mint (thinly sliced)
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories210Calories from Fat20 |
% DAILY VALUE |
Total Fat2.5g4% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium480mg20% |
Potassium360mg10% |
Protein9g |
Calories from Fat20 |
% DAILY VALUE |
Total Carbohydrate38g13% |
Dietary Fiber9g36% |
Sugars3g |
Vitamin A6% |
Vitamin C8% |
Calcium4% |
Iron15% |
* 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(3)
Betsy H. a year ago
I doubled the rice and lentils but not the spices or onion. I loved it! I also added parsley and diced tomatoes to mine.
Lora D. 5 years ago
Surprisingly tasty especially because the mint and frazzled onions as she calls them! Doesn’t make very much though! Only about 2 servings if serving as a main dish. Would pair well with lamb or chicken kebabs. I substituted red lentils because I didn’t have brown lentils and it just made a delicious porridge. The toddlers loved it!