4
Servings
Prep Time
15 Min
Cook Time
45 Min
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup chopped onion
  • 1/4 cup chopped red bell pepper
  • 2 cloves garlic, finely chopped
  • 7 cups water
  • 1 cup dried brown lentils
  • 1 MAGGI Chicken Flavor Bouillon Tablet
  • WHERE TO BUY
  • 1 teaspoon white wine vinegar
  • 1 package (10 ounces) frozen chopped spinach or kale
  • 1/2 cup quick-cooking brown rice
Step 1
<B>HEAT</B> oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 5 to 7 minutes or until vegetables are tender.<BR><BR><B>ADD</B> water, lentils, bouillon and vinegar; bring to a boil. Reduce heat to medium; cover. Cook for 18 to 20 minutes or until lentils are tender.<BR><BR><B>STIR</B> in spinach and rice; cover. Return to boil. Reduce heat to low; uncover. Cook, stirring occasionally, for 15 to 20 minutes or until rice is tender.<BR><BR>

Nutrition Information

300.39 Kcal

  • protein

    15.55 Grams

  • carbohydrates

    42.42 Grams

  • fiber

    8.04 Grams

  • sodium

    729.81 Milligrams

  • fat

    8.98 Grams