Lentils with Zucchini and Rice recipe

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Ingredients

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

Nutrition Info

282.6 calories
carbohydrate: 43.9 g
cholesterol: 0.8 mg
fat: 6.7 g
fiber: 13.7 g
protein: 11.9 g
saturatedFat: 1.1 g
servingSize: -
sodium: 680 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

6 cups

Recipe Note

Husband-approved vegetarian fare with zucchini and lentils!

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