Lentils with Zucchini and Rice recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 4 cups water 1 cup dry lentils ½ cup uncooked brown rice 1 tablespoon vegetable bouillon 1 bay leaf 2 tablespoons olive oil ½ large onion, chopped ½ green bell pepper, chopped 2 small zucchini, quartered and cut into 1/4-inch slices 1 (14.5 ounce) can diced tomatoes 1 cup spaghetti sauce 1 tablespoon dried rosemary, crushed 1 tablespoon dried oregano, crushed 1 teaspoon salt
Nutrition Info
- 282.6 caloriescarbohydrate: 43.9 gcholesterol: 0.8 mgfat: 6.7 gfiber: 13.7 gprotein: 11.9 gsaturatedFat: 1.1 gservingSize: -sodium: 680 mgsugar: 7.8 gtransFat: : -unsaturatedFat: : -
Directions Lentils with Zucchini and Rice
Directions
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Bring water, lentils, brown rice, and bouillon to a boil. Reduce heat to medium-low. Add bay leaf, cover, and cook until lentils and brown rice are tender, about 45 minutes.
Heat olive oil in a saucepan over medium heat. Add onion and bell pepper. Cook and stir until onion is starting to soften, 3 to 5 minutes. Add zucchini and cook for 5 minutes.
Stir the zucchini-onion mixture into the lentils and rice. Add tomatoes, spaghetti sauce, rosemary, oregano, and salt. Return to a boil, reduce heat, and simmer until flavors meld, about 10 minutes.