Rice Lentils And Veggies Recipes

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LENTIL RICE AND VEGGIE BAKE



Lentil Rice and Veggie Bake image

This delicious vegan recipe can be quickly thrown together from things you probably already have in the kitchen.

Provided by AMEZELL

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 6

Number Of Ingredients 15

½ cup uncooked long grain white rice
2 ½ cups water
1 cup red lentils
1 teaspoon vegetable oil
1 small onion, chopped
3 cloves garlic, minced
1 fresh tomato, chopped
⅓ cup chopped celery
⅓ cup chopped carrots
⅓ cup chopped zucchini
1 (8 ounce) can tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground cumin
salt and pepper to taste

Steps:

  • Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
  • In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin.
  • Bake 30 minutes in the preheated oven, until bubbly.

Nutrition Facts : Calories 187 calories, Carbohydrate 35.1 g, Fat 1.5 g, Fiber 8.1 g, Protein 9.7 g, SaturatedFat 0.2 g, Sodium 211.5 mg, Sugar 4.6 g

LENTILS AND RICE WITH CARAMELIZED ONIONS RECIPE BY TASTY



Lentils and Rice With Caramelized Onions Recipe by Tasty image

Here's what you need: medium red onion, olive oil, water, medium red onion, garlic, olive oil, green lentil, long grain rice, salt, cumin, cinnamon, bay leaf, fresh parsley, lemon, greek yogurt

Provided by Andrew Ilnyckyj

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 medium red onion, thinly sliced
1 tablespoon olive oil
3 ½ cups water
½ medium red onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 cup green lentil
1 cup long grain rice
1 teaspoon salt
1 teaspoon cumin
½ teaspoon cinnamon
1 bay leaf
1 bunch fresh parsley
1 lemon
½ cup greek yogurt

Steps:

  • In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.
  • Add the water, green lentils, and salt to the large pot. Bring to a boil.
  • Cover with lid and simmer for 10 minutes.
  • To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.
  • NOTE: This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.
  • Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.
  • Cook covered for about 15 minutes, or until rice is cooked.
  • Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.
  • Enjoy!

Nutrition Facts : Calories 473 calories, Carbohydrate 82 grams, Fat 8 grams, Fiber 7 grams, Protein 20 grams, Sugar 8 grams

LENTIL, RICE, AND VEGGIE SOUP



Lentil, Rice, and Veggie Soup image

A recipe I came up with for lentils. Makes a large pot for lots of leftovers or to feed lots of people. High-fiber, healthy.

Provided by clashcity19

Categories     Medium Grain Rice

Time 1h

Yield 6-10 serving(s)

Number Of Ingredients 15

1 medium white onion, chopped
1 -2 teaspoon garlic, minced
4 carrots, chopped
2 large celery ribs, chopped
1/4 head green cabbage, chopped
1/2 cup canned chili-ready tomatoes (or canned diced or stewed tomato)
1 cup lentils
1 cup medium-grain white rice, uncooked
1 (8 ounce) can chicken broth
1/2 teaspoon ground cumin (or to taste)
1/2 teaspoon curry powder (or to taste)
1 tablespoon olive oil (or butter)
tomato & chicken powdered bouillon, to taste
salt, to taste
pepper, to taste

Steps:

  • Heat oil or butter and saute onion and garlic for 3 minutes.
  • Add chicken broth, celery, carrots, cabbage, and tomato along with about 2 cups of water. Bring to a boil and allow to simmer about 2 minutes.
  • Add rice and lentils. Continue adding appropriate amount of water and then season, to taste, with the powdered bullion, cumin, curry, and salt & pepper.
  • Bring to a boil and reduce heat to medium to simmer.
  • Stir occasionally, adding more water/spices/seasoning as needed.
  • Simmer for at least 45 minutes or until lentils are soft and rice is cooked.

Nutrition Facts : Calories 223.2, Fat 3.1, SaturatedFat 0.5, Sodium 179.3, Carbohydrate 41.9, Fiber 6.1, Sugar 5.4, Protein 7.4

RICE, LENTILS, AND VEGGIES



Rice, Lentils, and Veggies image

Make and share this Rice, Lentils, and Veggies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Rice

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

1 tablespoon oil
1 cup sliced carrot
2 -3 stalks celery, chopped
1 onion, chopped
1 cup long-cooking rice, uncooked
1 cup dried lentils, rinsed
2 (10 3/4 ounce) cans vegetable broth
1 (15 ounce) can black beans, rinsed and drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 garlic cloves, minced
pepper
2 tablespoons ketchup (I omit this)
1 (1/2 ounce) packet flavor boost concentrated vegetable broth (Swanson brand, my addition)
2 (14 1/2 ounce) cans stewed tomatoes
1 (10 ounce) package frozen spinach, thawed and squeezed dry

Steps:

  • Heat oil in a large skillet.
  • Add in carrots, celery, onion, rice, and lentils; cook for 5-7 minutes.
  • Stir in remaining ingredients; cover and simmer 30-45 minutes or until vegetables are tender.

Nutrition Facts : Calories 297, Fat 2.8, SaturatedFat 0.4, Sodium 337.6, Carbohydrate 55.7, Fiber 14.2, Sugar 7, Protein 14.1

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