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Sweet And Tangy Lentils And Rice Recipe
|Roasted red peppers in water||7 Ounce (1 Jar)|
|Minced cilantro||1⁄3 Cup (5.33 tbs)|
|Chopped ripe olives||3 Tablespoon|
|Lemon juice||2 Teaspoon|
|Curry powder||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Water||3 Cup (48 tbs)|
|Dried lentils||1 3⁄4 Cup (28 tbs)|
|Sliced green onions||3⁄4 Cup (12 tbs)|
|Mango chutney||1⁄3 Cup (5.33 tbs)|
|Dry mustard||2 Teaspoon|
|Cooked instant rice||3 Cup (48 tbs), cooked without salt and fat|
Serving size: Complete recipe
Calories 2616 Calories from Fat 107
% Daily Value*
Total Fat 13 g19.9%
Saturated Fat 1.7 g8.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2287 mg95.3%
Total Carbohydrates 506 g168.6%
Dietary Fiber 116.2 g464.6%
Sugars 84 g
Protein 109 g217.6%
Vitamin A 305% Vitamin C 350.8%
Calcium 38.5% Iron 232.6%
*Based on a 2000 Calorie diet
Chop 3 peppers; reserve remaining peppers in liquid for another use.
Combine chopped pepper, minced cilantro, and next 4 ingredients in a small bowl.
Cover and set aside.
Combine water, lentils, and green onions in a saucepan; bring to a boil.
Cover, reduce heat, and simmer 10 minutes.
Stir in chutney, honey, and mustard; simmer, uncovered, 20 minutes or until lentils are tender.
Place 1/2 cup cooked rice on each individual serving plate; top evenly with lentil mixture.
Spoon pepper mixture evenly over lentil mixture.
Garnish with cilantro sprigs, if desired.