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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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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, âThis lentil recipe that I make often for my family and company is always enjoyed.â 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:
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.
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