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

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Recipe Summary

active:
20 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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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; protein 11.9g; carbohydrates 44.5g; dietary fiber 11.3g; sugars 5.7g; fat 5.8g; saturated fat 2.2g; cholesterol 7.5mg; vitamin a iu 3502.8IU; vitamin c 42.1mg; folate 250.3mcg; calcium 102.3mg; iron 3.6mg; magnesium 59mg; potassium 657.4mg; sodium 495.3mg.
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