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Recipe By :Sandra Woodruff
Serving Size : 6

1 cup green lentils
4 1/2 teaspoons chicken bouillon granules
3 cups water
1 large onion -- chopped
2 medium carrot -- peeled, halved, sliced
2 stalks celery -- thinly sliced
1 large apple -- peeled and finely chopped
1 teaspoon garlic -- crushed
3 teaspoons curry powder
3 cups brown rice
6 cups water

Boil 4 c. water. Add brown rice and bring to boil. Turn down to low. Cover and cook for 45 minutes.

Place rest of ingredients in 2 1/2 qt. pot and bring to boil over high. Lower heat to simmer, cover and cook 25-30 min., stirring occasionally, until lentils are soft. Serve over brown rice or couscous.

Description: "A nice Middle Eastern dish. The girls like this."
Cuisine: "Low Fat"
Source: ""Secrets of Fat-free Cooking""
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Per Serving (excluding unknown items): 385 Calories; 3g Fat (7.1% calories from fat); 8g Protein; 81g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 314mg Sodium. Exchanges: 5 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.

Serving Ideas : Serve with a green salad.
 
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