Directions:
- In a medium stockpot, heat the oil over medium heat. Add the onion, carrots, celery and garlic; cook, stirring often until softened, about 5 minutes.
- Add the chicken stock, water, lentils, rice, tomatoes and their juices, thyme, bay leaf, salt and pepper; bring to a boil over medium-high heat. Reduce the heat and simmer gently, partially covered, until the lentils and rice are tender, stirring occasionally, 50 to 60 minutes. Discard the bay leaf. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1593.37 Kcal (6671 kJ) | ||
| Calories from fat | 381.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.4g | 65% | |
|---|---|---|---|
| Cholesterol | 28.8mg | 10% | |
| Sodium | 1537.18mg | 64% | |
| Potassium | 4527.99mg | 96% | |
| Total Carbs | 220.92g | 74% | |
| Sugars | 44.88g | 180% | |
| Dietary Fiber | 71.6g | 286% | |
| Protein | 88.3g | 177% | |
| Vitamin C | 79.4mg | 132% | |
| Vitamin A | 1mg | 33% | |
| Iron | 16.5mg | 91% | |
| Calcium | 296mg | 30% | |
* 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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