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)
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|Serving Size: 1 Serving (397g)|
|Recipe Makes: 6|
|Calories from Fat: 33 (7%)|
|Amt Per Serving||% DV|
|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 %|
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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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