6 Serves
116 Mins
8 g
43 g
6 g
Boil the lentils and rice in a large pot until tender, then drain and set aside.
Ingredients, vitamins, and health benefits
Lentils
Rice
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Vitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
92 µg / 400 µgCalcium
28 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
204 mg / 1,250 mgPotassium
385 mg / 4,700 mgSodium
514 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Cook the macaroni in a separate pot of salted water until al dente, then drain.
Heat vegetable oil in a frying pan and sauté diced onions and garlic until golden brown and fragrant.
Prepare the tomato sauce by simmering tomato ingredients with salt and pepper in the pan.
Combine the cooked rice, lentils, and macaroni in a large serving dish, top with the tomato sauce, and serve hot.
Salt
Macaroni
Olive Oil
Onion
Garlic
Salt And Pepper
Tomato
Canned Tomatoes
Vitamin A
17 µg / 900 µgVitamin C
9 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
92 µg / 400 µgCalcium
28 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
204 mg / 1,250 mgPotassium
385 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
13
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VietnameseZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
14 µg / 55 µgAlcohol
0 g