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


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; total fat 5.8g 9% DV; saturated fat 2.2g; cholesterol 8mg 3% DV; sodium 495mg 20% DV; potassium 657mg 18% DV; carbohydrates 44.5g 14% DV; fiber 11.3g 45% DV; sugar 6g; protein 11.9g 24% DV; exchange other carbs 3; vitamin a iu 3503IU; vitamin c 42mg; folate 250mcg; calcium 102mg; iron 4mg; magnesium 59mg.