Food & Health

Lentils with Rice and Vegetables

Serving Size: 1/12 of recipe
Makes: 12 servings

Source of: Fibre and Potassium
Good Source of: Iron
Excellent Source of: Vitamin C and Folate
Vegetarian
Gluten-Free

Ingredients

1
red pepper, chopped
1
1
yellow pepper, chopped
1
1
green pepper, chopped
1
1/2
medium red onion, chopped
1/2
15 ml
red wine vinegar
1 tbsp
75 ml
extra-virgin olive oil
1/3 cup
pinch
sugar
pinch
1 ml
salt
1/5 tsp
2 ml
pepper
1/2 tsp
1
stalk celery, diced
1
450 g
cooked white rice
1 lb
450 g
cooked lentils
1 lb
6
romaine lettuce hearts
6


Directions

MIX the chopped peppers with the red onion and celery in a medium bowl. Dress with vinegar and olive oil, and season with salt, pepper, and a pinch of sugar. Set aside and marinate for a few minutes.

MIX the rice with the lentils in a separate

bowl, and add the vegetables.

USING the smaller cuts of the lettuce hearts,

place two or three leaves on each plate.

SERVE the rice salad on top.

Nutrition Facts

Based on a serving of 1/12 of recipe

Energy: 171 calories
Protein: 5 g
Fat: 6 g
Saturated Fat: 1 g
Carbohydrates: 24 g
8%
Fibre: 3 g
12%
Sodium: 202 mg
8%
Potassium: 295 mg
Vitamin C: 62 mg
103%
Folate: 101 mcg
46%
Calcium: 23 mg
2%
Iron: 2 mg
11%
Calories from Fat:
32%





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