Name: Lentils with Zucchini and Rice
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Water - 4 cups; Dry lentils - 1 cup; Uncooked brown rice - ½ cup; Vegetable bouillon - 1 tablespoon; Bay leaf - 1; Olive oil - 2 tablespoons; Onion, chopped - ½ large; Green bell pepper, chopped - ½; Zucchini, quartered and cut into 1/4-inch slices - 2 small; Diced tomatoes - 1 (14.5 ounce) can; Spaghetti sauce - 1 cup; Dried rosemary, crushed - 1 tablespoon; Dried oregano, crushed - 1 tablespoon; Salt - 1 teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lentils with Zucchini and Rice

1. Water - 4 cups

2. Dry lentils - 1 cup

3. Uncooked brown rice - ½ cup

4. Vegetable bouillon - 1 tablespoon

5. Bay leaf - 1

6. Olive oil - 2 tablespoons

7. Onion, chopped - ½ large

8. Green bell pepper, chopped - ½

9. Zucchini, quartered and cut into 1/4-inch slices - 2 small

10. Diced tomatoes - 1 (14.5 ounce) can

11. Spaghetti sauce - 1 cup

12. Dried rosemary, crushed - 1 tablespoon

13. Dried oregano, crushed - 1 tablespoon

14. Salt - 1 teaspoon

How to cook deliciously - Lentils with Zucchini and Rice

1. Stage

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. Stage

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. Stage

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.