This Lentil stew is perfect for any extremely picky eaters.
Take a large sauce pot and boil 6 cups of water with the lentils for about a minute and then lower to a medium for about 10 minutes. Add all the rest of the ingredients and leave on the heat for 35 minutes. NOTE: Do not add any salt the chicken bouillon cube has a lot of salt. Stir often.
In another pot, lightly fry the 2 cups of rice in 1/2 a tsp of extra virgin olive oil. Once the grains are light and clear, add 3 cups of water and a tsp of extra virgin olive oil. Allow the rice to cook for about 20 minutes.
Once done, serve about 1 and a half ladle scoops into a bowl and add a a scoop of rice on top.
Recommended accompaniment: tostones (fried plantines)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (397g) | ||
Recipe Makes: 6 | ||
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Calories: 475 | ||
Calories from Fat: 33 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 5mg | 2 % | |
Sodium 78.2mg | 3 % | |
Potassium 569.8mg | 15 % | |
Total Carbohydrate 91.4g | 27 % | |
Dietary Fiber 14.6g | 59 % | |
Sugars, other 76.8g | ||
Protein 15.9g | 23 % | |
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: 475
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