Desperation Dinners: Veggie Lover's Lentils Over Rice

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* Exported from MasterCook *

 

Veggie Lover's Lentils Over Rice

 

Recipe By : Desperation Dinners column, Ross and Mills, 4/02

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Rice

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 3/4 cups instant 5-minute rice

1 tablespoon extra-virgin olive oil -- divided

1 large onion

(for about 1 cup chopped)

1 extra-large green bell pepper

(for about 2 cup chopped)

2 teaspoons bottled minced garlic

29 ounces canned stewed tomatoes

1 teaspoon dried Italian seasoning

3 cups cooked brown lentils

defrosted if frozen

(See recipe for Big Batch of Lentils)

 

Serves 6.

 

Bring 3 3/4 cups water to a boil in a 2-quart saucepan. When the water

boils, stir in the rice, cover the pan, and remove from the heat until

ready to serve.

 

Meanwhile, heat 1 teaspoon of the oil over medium-high heat in an

extra-deep 12-inch nonstick skillet. Peel and coarsely chop the onion,

adding it to the skillet as you chop. Stir from time to time. Rinse, core

and seed the bell pepper. Coarsely chop the bell pepper, adding it to the

skillet as you chop. Stir and cook the vegetables until the onion is

tender, about 1 minute.

 

Add the garlic, tomatoes and their liquid and Italian seasoning to the

skillet. Stir well, and cut the larger pieces of tomato with the sides of

the spoon to make bite-size pieces. Stir in the lentils and the remaining

2 teaspoons of olive oil. Cook until the lentils are heated through, about

two minutes more. Season with salt and pepper to taste. Serve at once

over a bed of hot rice.

 

Nutrition information per serving: Calories 395, Carbohydrates 79 g,

Protein 15 g, Fat 3 g, including sat. fat 0 g, Cholesterol 0 mg, Sodium 507

mg, Dietary fiber 11 g

 

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