Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 2

"This recipe is a variation of my mother's lentil dish from her native Italy." -Lucille Rothen, Morristown, NJ

Recipe by Cooking Light January 2005

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Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a small Dutch oven over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 8 minutes or until tender. Add broth, water, and tomatoes; bring to a boil. Stir in lentils; simmer 25 minutes, stirring occasionally. Stir in rice; simmer 20 minutes, stirring occasionally. Stir in red pepper, salt, and black pepper.

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Nutrition Facts

292 calories; calories from fat 11%; fat 3.6g; saturated fat 0.4g; mono fat 1.8g; poly fat 0.6g; protein 15.5g; carbohydrates 52.3g; fiber 14.7g; cholesterol 0mg; iron 5.2mg; sodium 605mg; calcium 95mg.
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