Lentils with Zucchini and Rice Recipe

Lentils with zucchini and rice is a delicious and nutritious dish that is perfect for a hearty and fulfilling meal. This recipe is a great way to incorporate more vegetables and legumes into your diet, and it's a wonderful option for vegetarians and vegans.

The combination of lentils, zucchini, and rice creates a balanced and satisfying meal that is packed with protein, fiber, and essential nutrients. The earthy flavor of lentils pairs perfectly with the lightness of zucchini, and the...

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

Information

Prep Time: 15 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 25 mins
Servings: 6
Yield: 6 cups

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.

Nutrition

283 cal.

Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 1mg
Sodium: 680mg
Total Carbohydrate: 44g
Dietary Fiber: 14g
Total Sugars: 8g
Protein: 12g
Vitamin C: 24mg
Calcium: 89mg
Iron: 5mg
Potassium: 735mg

How to Make Lentils with Zucchini and Rice - A Step-by-Step Guide

Ingredients

Information

Nutrition

283 cal.

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