Description
A straightforward stovetop dish of nutritious lentils and rice with sautéed vegetables, perfect for busy weeknights.
Ingredients
Scale
- 1 can lentils, drained and rinsed
- 2 cups cooked rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Add the chopped onion, garlic, and bell pepper. Sauté until the vegetables are tender and the onions turn glossy, about 5 minutes.
- Stir in the cumin and paprika, letting their aromas bloom for another minute.
- Add the canned lentils and cooked rice to the pot. Mix well to combine and heat through, about 3-4 minutes.
- Season with salt and pepper to taste, adjusting as needed.
- Garnish with fresh parsley before serving. Enjoy your healthy meal!
Notes
Lentils – choose low-sodium canned for control over salt. Rice – any variety works; just ensure it’s cooked. Olive oil – adds richness and depth.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg