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

Recipe by Oxmoor House July 2010

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Preheat oven to 400°.

  • 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.

  • 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

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

285 calories; fat 5.2g; saturated fat 2g; protein 12.9g; carbohydrates 50.2g; fiber 10.5g; cholesterol 8mg; iron 3.9mg; sodium 402mg; calcium 88mg.
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