Rice and Lentil Stew with Olive Gremolata Recipe

Posted by

Rate It!

Rice and Lentil Stew with Olive Gremolata

Add your photo!

Ingredients

Count

Nutrition

378

Calories

Comments Print recipe

Ingredients:

Serving

2 quarts water
1/2 cup french or italian green lentils
salt
1 tbsp extra-virgin olive oil
1 medium onion, finely chopped
1 shallot, minced
3/4 cup chopped flat-leaf parsley
2 thyme sprigs
1 bay leaf
1 1/2 cups frozen peas
1 cup italian medium-grain rice (6 1/2 oz), such as arborio
16 gaeta or calamata olives (1 oz), pitted and chopped
2 garlic cloves, minced
1 tbsp plus 1 tsp finely grated lemon zest
4 cups coarsely chopped romaine lettuce (about 1/2 head )
1/2 tsp crushed red pepper

Directions:

In a medium saucepan, bring 2 cups of the water to a boil. Add the lentils, cover and cook over low heat, stirring occasionally, until almost tender, about 30 minutes. Add a large pinch of salt and simmer until tender, about 3 minutes longer. Drain the lentils and spread them on a plate to cool.
Heat the olive oil in a medium, enameled cast-iron casserole. Add the onion and shallot and cook over low heat, stirring, until softened, about 5 minutes. Add 2 cups of the water, 1/4 cup of the parsley, the thyme, bay leaf and a pinch of salt and bring to a boil. Cover and simmer over moderately low heat for 15 minutes. Add the peas, rice and the remaining 1 quart of water. Cover and cook over moderately low heat, stirring occasionally, until the rice is tender, about 20 minutes.
Meanwhile, in a small bowl, toss the olives with the garlic, lemon zest and the remaining 1/2 cup of parsley. Season the gremolata with salt.
Gently stir the lentils into the stew. Add the romaine and crushed red pepper, cover and cook over low heat until the lettuce is wilted, about 3 minutes. Season with salt. Discard the thyme sprigs and bay leaf. Ladle the stew into bowls, top with the olive gremolata and serve.
Wine Recommendation: The salty olives and earthy lentils in this stew call for a big white (try the 1999 Regaleali Bianco from Sicily) or a light red with good acidity (such as the 2000 Antinori Santa Cristina).

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	377.59 Kcal (1581 kJ)
Calories from fat	53.62 Kcal
		% Daily Value*
Total Fat	5.96g	9%
Sodium	143.22mg	6%
Potassium	726.7mg	15%
Total Carbs	66.83g	22%
Sugars	7.37g	29%
Dietary Fiber	14.5g	58%
Protein	14.46g	29%
Vitamin C	32mg	53%
Iron	4.9mg	27%
Calcium	133mg	13%

Amount Per 100 g
Calories	52.2 Kcal (219 kJ)
Calories from fat	7.41 Kcal
		% Daily Value*
Total Fat	0.82g	9%
Sodium	19.8mg	6%
Potassium	100.47mg	15%
Total Carbs	9.24g	22%
Sugars	1.02g	29%
Dietary Fiber	2g	58%
Protein	2g	29%
Vitamin C	4.4mg	53%
Iron	0.7mg	27%
Calcium	18.4mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Vegetarian Shepard's Pie

Dry green lentils, Salt, Water, Potatoes, Salt and 15 more..
Classic Coq Au Vin

Beaujolais wine, Onion, thinly sliced and 13 more..
Curried Red Lentil Sweet Potato Soup

Red lentils, Water, Sweet potato, Sea salt and 7 more..
Beef Stock

Meaty crosscut beef shanks (preferably 1 inch thick ) and 9 more..
Creamy Baked Polenta With Herbs and Green Onions

Water, Polenta, Salt, Ground black pepper, Butter and 6 more..
Mock Chopped Liver

Water, Lentils, Cubes chicken bouillon and 4 more..
Ribollita

More) water, divided and 18 more..
Louisiana Red Beans and Rice

Water, divided, Basmati rice, Salt, Extra virgin olive oil and 8 more..
Salmon Kedgeree

Water, Salmon, skin and bones removed, Salt, Vegetable oil and 5 more..
Braised Lamb Shanks with Spring Vegetables and Spring Gremolata

Lamb shanks, All purpose flour, Extra-virgin olive oil and 18 more..