.jpg&w=3840&q=75)
4 Serves
76 Mins
Cook the pasta, rice, and lentils separately in salted water until each is tender, then drain.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
22 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
18 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
517 µg / 400 µgCalcium
243 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
319 mg / 420 mgPhosphorus
963 mg / 1,250 mgPotassium
1950 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
7 mg / 11 mgCopper
2 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
123 µg / 55 µgFiber
12 g / 28 gSugar
8 g / 50 gSaturated Fat
7 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
64 gAlcohol
0 g
Heat olive oil in a saucepan and sauté the garlic until fragrant.
Add the tomato sauce, salt, and black pepper, then simmer until the sauce is rich and aromatic.
Layer the cooked rice, lentils, and pasta, spoon over the tomato sauce, and serve hot.
23
g45
g15
g
Thai
Egyptian