Baked Lentils with Mushrooms

recipe
If your low-carb plan restricts carrots, you can leave them out and add 1 1/2 cups diced celery.

Yield:

6 servings (serving size: 1 cup lentil mixture, 1/2 cup rice, and 1 tablespoon feta cheese)

Recipe from

Oxmoor House

Nutritional Information

Calories 285
Caloriesfromfat 0.0 %
Fat 5.2 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 12.9 g
Carbohydrate 50.2 g
Fiber 10.5 g
Cholesterol 8 mg
Iron 3.9 mg
Sodium 402 mg
Calcium 88 mg

Ingredients

1 cup uncooked brown basmati rice
8 1/4 cups water, divided
1 cup lentils
Cooking spray
2 teaspoons olive oil
1 1/2 cups diagonally sliced carrot
1 (8-ounce) package sliced mushrooms
1 (14.5-ounce) can diced tomatoes, undrained
1 tablespoon balsamic vinegar
1/2 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup (1.3 ounces) crumbled feta cheese

Preparation

1. Combine rice and 2 1/4 cups water in a saucepan, and bring to a boil. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Let rice stand 10 minutes.

2. Combine 6 cups water and lentils in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain, reserving 1 cup cooking liquid.

3. Preheat oven to 400°.

4. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add carrot and mushrooms; sauté 6 minutes or until mushrooms are lightly browned.

5. Combine lentils, reserved cooking liquid, mushroom mixture, tomatoes, and next 5 ingredients. Spoon mixture into a 2-quart baking dish coated with cooking spray. Cover and bake at 400° for 30 minutes. Remove and discard bay leaf. Spoon lentil mixture over rice; sprinkle with cheese.

carbo rating: 40