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

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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; 5.8 g total fat; 2.2 g saturated fat; 8 mg cholesterol; 495 mg sodium. 657 mg potassium; 44.5 g carbohydrates; 11.3 g fiber; 6 g sugar; 11.9 g protein; 3503 IU vitamin a iu; 42 mg vitamin c; 250 mcg folate; 102 mg calcium; 4 mg iron; 59 mg magnesium;