The essences of lemon and fresh basil heighten the flavors of garden-fresh summer vegetables in this flavorful lentil and rice side-dish recipe.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Combine broth, onion, lentils, uncooked rice, the water, and lemon peel in a 3-quart saucepan. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, adding broccoli, zucchini or squash, and/or pea pods, and carrot during the last 3 to 5 minutes of cooking.

  • Meanwhile, cook the eggplant and garlic in a 10-inch skillet in hot oil over medium heat until the eggplant is soft, about 10 minutes.

  • Remove the lentil mixture from the heat; let stand for 5 minutes. Carefully stir in the eggplant mixture, tomatoes, and basil. To serve, sprinkle with Asiago (or Parmesan).

Nutrition Facts

275 calories; protein 11.9g 24% DV; carbohydrates 44.5g 14% DV; dietary fiber 11.3g 45% DV; sugars 5.7g; fat 5.8g 9% DV; saturated fat 2.2g 11% DV; cholesterol 7.5mg 3% DV; vitamin a iu 3502.8IU 70% DV; vitamin c 42.1mg 70% DV; folate 250.3mcg 63% DV; calcium 102.3mg 10% DV; iron 3.6mg 20% DV; magnesium 59mg 21% DV; potassium 657.4mg 18% DV; sodium 495.3mg 20% DV.