Directions:
- Place lentils in saucepan and cover with cold water.
- Bring to boil, reduce heat and cover.
- Simmer for 25 to 40 minutes, until tender but not mushy; drain and set aside.
- Meanwhile, bring the rice and 2 cups of water to a boil.
- Reduce heat and simmer rice about 20 minutes, covered, until all liquid is absorbed; set aside.
- Bring the vegetable stock to a boil in a saucepan.
- Add onions and simmer until tender and translucent, approx 10 minutes.
- Add the garlic, celery, cumin and cinnamon and simmer for 5 minutes longer.
- Add the lentils and lemon zest (and tomatoes, if desired); heat through.
- Add the greens; cook and stir until tender.
- Fold the lentil and greens mixture into the rice.
- Season with salt and pepper.
- Note: You may make this ahead of time and place in a baking pan, cover with foil, and warm in the oven for 15 to 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.85 Kcal (845 kJ) | ||
| Calories from fat | 4.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.54g | 1% | |
|---|---|---|---|
| Sodium | 3528.18mg | 147% | |
| Potassium | 399.24mg | 8% | |
| Total Carbs | 40.92g | 14% | |
| Sugars | 2.78g | 11% | |
| Dietary Fiber | 6.07g | 24% | |
| Protein | 5.46g | 11% | |
| Vitamin C | 14.3mg | 24% | |
| Iron | 13.7mg | 76% | |
| Calcium | 58.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 89.78 Kcal (376 kJ) | ||
| Calories from fat | 2.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.24g | 1% | |
|---|---|---|---|
| Sodium | 1569.35mg | 147% | |
| Potassium | 177.58mg | 8% | |
| Total Carbs | 18.2g | 14% | |
| Sugars | 1.24g | 11% | |
| Dietary Fiber | 2.7g | 24% | |
| Protein | 2.43g | 11% | |
| Vitamin C | 6.4mg | 24% | |
| Iron | 6.1mg | 76% | |
| Calcium | 25.9mg | 6% | |
* 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.
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