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Lentils and Rice

Yields1 Serving

 1 tablespoon vegetable oil
 2 large onions, peeled and sliced
 4 cups low-sodium chicken or vegetable broth
 1 cup lentils, dry
 ½ cup whole grain brown rice
 ¼ teaspoon salt
 ¼ teaspoon pepper
 2 tablespoons chopped cilantro (optional)
1

Wash hands well with soap and warm water. Wash produce well and chop as directed.

2

Heat the oil in a large saucepan on medium high heat.

3

Cook onions in the skillet until lightly golden brown.

4

Pour in broth, lentils, rice, salt and pepper.

5

Cover and bring to a boil. Reduce the heat and cook very slowly for about 30-35 minutes or until the lentils and rice are tender. Serve in a bowl. Top with chopped cilantro.

6

Serve immediately.

Nutrition Facts

0 servings

Serving size

1 cup

Amount per serving
Calories360
% Daily Value *
Total Fat 6g8%

Saturated Fat 1g5%
Cholesterol 0mg
Sodium 230mg10%
Total Carbohydrate 60g22%

Dietary Fiber 8g29%
Total Sugars 5g
Protein 20g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.