| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Vegetarian | Meatless, Soups, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | Rice | |
| 2 | c | Water |
| 1 | Lentils | |
| 3 | c | Water or broth |
| 1 | t | Butter |
| 1 | Onion diced | |
| 1 | Tomato diced | |
| Seasoning packet | ||
| 1 | Garlic, crushed | |
| Salt and pepper to taste |
INSTRUCTIONS
Rinse the rice. In a medium pot, bring 2 cups of wawter to a boil, then add rice. Return to a boil, stirring once, then reduce heat and simmer about 20 - 30 minutes, until water is absorbed. Rince the lentils. Place them in a soup pot and cover with 2-3 cups of water or broth. Bring liquid to a boil, then reduce heat and simmer about 30 minutes or until lentils are soft. In a skillet, melt butter over medium heat, add onion and tomato. When onion is transparent, add seasoning paket and garlic. (to prevent sticking, you may need to add water, a tablespoon at a time.) Cook 1-3 minutes, until vegetables are coated and mixture is a paste. Add paste to lentils and stir. Add salt and pepper to taste. Serve over rice. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 50
Calories From Fat: 19
Total Fat: 2g
Cholesterol: 2.5mg
Sodium: 595mg
Potassium: 237mg
Carbohydrates: 3.7g
Fiber: <1g
Sugar: 1.9g
Protein: 4.1g