| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
|
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Dried lentils |
| 1/2 |
c |
Uncooked brown rice |
| 6 |
c |
Water |
| 1/2 |
ts |
Ground cumin |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1/2 |
pk |
(one 2.5 oz. envelope) onion soup mix |
| 1 |
c |
Spinach; sliced into strips |
| 2 |
tb |
Fresh cilantro; diced, (or use parsley) |
| 3 |
tb |
Lemon juice |
INSTRUCTIONS
Cost: $ - Preparation Time: 25 minutes Difficulty Level: 2 - Servings: 4
1. Heat lentils, rice, water, cumin, salt, pepper, and soup mix (dry) to
boiling in a 4-quart Dutch oven; reduce heat. Cover and simmer, stirring
occasionally, until lentils are tender, about 40 minutes.
NUTRITIONAL INFORMATION per serving 250 Calories; 13g Protein; 45g
Carbohydrate; 2g Fat; 405mg Cholesterol; 1080mg Sodium
Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet
Connection <newsletter@gourmetconnection.com> on Feb 09, 1998
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