272 Cals 12 Protein 43 Carbs 6 Fats
PREP TIME:
5 mins
COOK TIME:
40 mins
TOTAL TIME:
45 mins
YIELD:10 SERVINGS
COURSE:Dinner, Side Dish
CUISINE:American
For busy families looking for delicious, healthy meals that will keep everyone’s stomachs full and happy, lentils and rice with eggs and bacon are economic, easy to prepare and make enough for plenty of leftovers!
INGREDIENTS
1 cup chopped carrots
1 1/2 cups small green lentils, rinsed well
4 cups low sodium chicken broth
1 bay leaf
1 cup water
1/2 tsp olive oil
3/4 cup diced tomato
1/3 cup chopped scallion
1 clove garlic, minced
For serving:
7 1/2 cups cooked brown rice
5 large hard boiled eggs, chopped
5 slices cooked center cut bacon
2 tbsp scallion, chopped
kosher salt, to taste
INSTRUCTIONS
Combine carrots, lentils, broth, bay leaf and water in a large pot or Dutch oven. Bring to a boil, cover and reduce heat to low 30 minutes.
Meanwhile heat a large skillet over medium heat with oil. Add oil, scallions and garlic and cook 2 1/2 minutes. Add tomatoes, salt and pepper and cook 2 1/2 minutes, stirring.
Stir into the lentils after they have cooked 30 minutes, then cook an additional 10 minutes covered.
To serve, ladle 2/3 cup of lentils over 3/4 cup rice. Top with 1/2 chopped egg, 1/2 slice chopped bacon, scallions and salt, to taste.
Serving: 3/4 cup rice, 2/3 cup lentils + toppings, Calories: 272kcal, Carbohydrates: 43g, Protein: 12g, Fat: 6g, Saturated Fat: 1.5g, Cholesterol: 94mg, Sodium: 324mg, Fiber: 5.5g, Sugar: 1.5gBlue Smart Points:6Green Smart Points:9Purple Smart Points:1Points +:7