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Mediterranean Lentils and Rice
(1 Votes)
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- SERVES
- 6
Savor the flavors of the Mediterranean in every bite of this hearty side dish. Increase the serving size, and the protein-packed dish becomes a meatless entrèe.
What You'll Need
- 1 cup dried lentils
- 1 teaspoon salt
- 1 tablespoon chopped fresh or dried rosemary
- 1 medium onion, chopped
- 1 cup converted long-grain rice
- 2 (14-ounce) cans seasoned chicken broth with roasted garlic
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/4 cup chopped kalamata olives
- 1 (4-ounce) package crumbled feta cheese
What to Do
- Place lentils in a 4-quart slow cooker. Cover with water 2 inches above lentils; let soak 8 hours. Drain and rinse; return lentils to slow cooker.
- Sprinkle lentils with salt and rosemary. Layer onion over lentils; then add rice. Pour broth over layers.
- Cover and cook on LOW setting 4 hours. Uncover and stir in tomatoes. Cover and cook on LOW setting 45 more minutes or until lentils are tender and liquid is almost absorbed. Gently stir in olives and cheese. Serve immediately.
Notes
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Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 317
- Calories from Fat 50
- Total Fat 5.6g 9 %
- Saturated Fat 3.1g 16 %
- Trans Fat 0.0g 0 %
- Protein 15g 29 %
- Amount Per Serving % Daily Value *
- Cholesterol 17mg 6 %
- Sodium 1,258mg 52 %
- Total Carbohydrates 51g 17 %
- Dietary Fiber 12g 48 %
- Sugars 4.0g 0 %
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BeckySue
Aug 13, 2016
This is so delicious as is, but I add 1/2 tsp of Penzy's light curry powder. It's for "beginners." lol I have started using dried beans, lentils, barley, etc. and soaking them overnight and it's not really more work than canned beans, and they taste better and have a better consistency. Soaking them overnight makes them creamier without falling apart, so I read and tested the theory myself. I have an immersion/stick blender that I use every chance I get, and a little swirling smashes up some beans/lentils but not all, to make a creamy, thick broth with texture.
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