Lentils with Rice

FOODISTA
23Ingredients
70Minutes

Ingredients

US|METRIC
  • 16 ounces frozen creamed spinach (package of)
  • 1 1/2 cups carrots (diced)
  • 16 ounces dried lentils
  • 5 cloves garlic (– chopped)
  • 29 ounces tomato puree (or can crushed)
  • 4 cups water (as needed)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cinnamon
  • 1 bay leaf
  • 2 tablespoons olive oil
  • 2 cups rice (uncooked)
  • 1/4 teaspoon turmeric
  • 1 red onion (– sliced)
  • 1/2 cup Italian parsley (– chopped)
  • 3 cloves garlic (– chopped)
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 2 eggs (– beaten with a splash of milk)
  • 1 teaspoon olive oil
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    Directions

    1. Rinse the lentils and drain and repeat. Place the lentils is a bowl and fill with water to just cover the lentils.
    2. Heat a saucepan with the olive oil. Add the garlic, carrots and creamed spinach. Sauté on low until the creamed spinach is thawed.
    3. Add the soaked lentils and the tomato puree. Add the seasonings and the water as needed to make sure lentils are barely covered. Gently cook until the lentils are soft. Approximately 30 - 35 minutes.
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