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Cook lentils according to package directions. Drain lentils and set aside.
Melt butter in large skillet over med. heat; add onion, green pepper, and garlic and cook until tender, stirring often. Stir in lentils, tomatoes, and next 4 ingredients. Cover, reduce heat and simmer for 20 mins., stirring occasionally.
Spoon rice into 2 qt. baking dish coated with Pam. Pour lentil mixture over rice. Bake 325 for 15 min., sprinkle with cheese and bake additonal 5 mins.
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Serving Size: 1 Serving (1808g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 1066 | ||
Calories from Fat: 151 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.7g | 22 % | |
Saturated Fat 9.7g | 49 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 43.6mg | 13 % | |
Sodium 325.8mg | 11 % | |
Potassium 2951.2mg | 78 % | |
Total Carbohydrate 198.5g | 58 % | |
Dietary Fiber 43.2g | 173 % | |
Sugars, other 155.3g | ||
Protein 41.4g | 59 % | |
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: 1066
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