Lentil And Rice Supper Recipe
Summary
Ingredients
| Water | 6 Cup (96 tbs) | |
| Lentils | 1 3⁄4 Cup (28 tbs) | |
| Turmeric | 1⁄2 Teaspoon | |
| Chopped coriander/1 tablespoon dried whole coriander | 3 Tablespoon | |
| Yellow squash | 2 Medium | |
| Mushrooms | 1⁄2 Pound | |
| Green pepper | 1 Medium | |
| Onion | 1 Medium | |
| Worcestershire sauce | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Vegetable oil | 1 Tablespoon | |
| Cumin seeds | 1⁄2 Teaspoon | |
| Ground pepper | 1⁄4 Teaspoon | |
| Hot sauce | 1⁄2 Teaspoon | |
| Hot cooked rice | 4 Cup (64 tbs) |
Nutrition Facts
Serving size
Calories 372 Calories from Fat 25
% Daily Value*
Total Fat 3 g5.4%
Saturated Fat 0.42 g2.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 525.2 mg21.9%
Total Carbohydrates 69 g22.9%
Dietary Fiber 17.8 g71.4%
Sugars 9.9 g
Protein 19 g37.6%
Vitamin A 9.6% Vitamin C 35.6%
Calcium 4.5% Iron 30.4%
*Based on a 2000 Calorie diet
Directions
Cover, reduce heat, and simmer 1 hour or until lentils are done.
Add next 6 ingredients; cover and simmer 15 to 20 minutes or until vegetables are tender, stirring occasionally.
Heat oil in a small skillet; add cumin seeds and pepper.
Cook over medium heat, stirring constantly, 1 to 2 minutes.
Add to lentil mixture; stir in hot sauce.
Serve over rice.
Chef
