Try this Curried Lentils #2 recipe, or contribute your own.
Suggest a better descriptionGot this out of the Orange Co. Register, tried it and it tasted great! Spray a large, heavy pan with non-stick cooking spray. Heat pan to medium heat. Add garlic, onion and ginger and cook until a golden brown. Add spices and cook for 2 more minutes. Add lentils and rice and mix well. Stir in water and bring to a boil. Reduce heat to low and cook cover, 35-45 minutes, or until the lentils and rice are tender and all of the liquid is absorbed. If necessary, add a few more tablespoons of water to cook until the rice is tender. Remove from heat and allow to stand, covered, for 10 minutes before serving. Makes 6 cups. MINGRAM@MADAM.WEST.SUN.COM (JUDY MINGRAM) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 103 | ||
Calories from Fat: 7 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.5mg | 0 % | |
Potassium 117.1mg | 3 % | |
Total Carbohydrate 22g | 6 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 20.5g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 103
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