Lentils with Rice

Catherine Cappiello Pappas


Simple, healthy, no meat and perfect for any weeknight meal!

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5 Min
30 Min
Stove Top


1 cup of dried lentils
2 tbs. sun dried tomatoes – diced
½ large onion – diced
4 cloves garlic – chopped
½ cup italian parsley – chopped
1 long hot pepper – chopped
1 ½ cups water plus tsp. of vegeta powdered chicken stock
¼ cup ketchup
2 tbs. balsamic vinegar
½ tsp. salt
2 tbs. olive oil - plus more for drizzling
1 vine ripe tomato – diced
1½ cups uncooked rice


1Heat a heavy saucepot with 2 tablespoons of olive oil. Add the garlic; sun dried tomatoes, onion, parley and hot pepper. Sauté until the onion is softened and the garlic is fragrant.
Add the ketchup, lentils, salt, water plus the Vegeta and simmer on a low heat, until the lentils are tender and the water is absorbed; approximately 30 minutes. If more water is needed add a quarter of a cup at a time.
Prepare the rice as directed.
Plate the lentils with the rice. Garnish with the tomatoes, chopped parsley and a drizzle of olive oil.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tag: Healthy