4 Serves
73 Mins
Rinse the lentils and rice under cold water using a colander until the water runs clear.
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Vitamin K
6 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
107 µg / 400 µgCalcium
23 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
94 mg / 420 mgPhosphorus
269 mg / 1,250 mgPotassium
360 mg / 4,700 mgSodium
683 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat and sauté the chopped onion and minced garlic until softened.
Add the rinsed lentils and rice to the pot, stirring to coat them in the oil, then pour in enough water to cover the mixture by an inch.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the lentils and rice are tender and the liquid is absorbed.
Season the dish with salt and pepper to taste, fluff with a fork, and serve hot.
3
g11
g0
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