4 Serves
56 Mins
Cook the lentils and rice in separate pots until tender, then drain the rice if necessary.
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ThaiVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
143 µg / 400 µgCalcium
43 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
111 mg / 420 mgPhosphorus
326 mg / 1,250 mgPotassium
639 mg / 4,700 mgSodium
1782 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
8 g / 28 gSugar
13 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
68 gAlcohol
0 g
Boil the macaroni in a large pot of salted water until al dente, then drain.
Heat olive oil in a frying pan over medium heat and sauté the onions until golden brown and crispy.
In the same pan, combine the cooked lentils, rice, and macaroni, seasoning with salt and pepper to taste before serving hot.
16
g10
g19
g
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Serbian