Baked Lentils with Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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If your low-carb plan restricts carrots, you can leave them out and add 1 1/2 cups diced celery. Ingredients:
1 cup uncooked brown basmati rice |
8 1/4 cups water, divided |
1 cup lentils |
cooking spray |
2 teaspoons olive oil |
1 1/2 cups diagonally sliced carrot |
1 (8-ounce) package sliced mushrooms |
1 (14.5-ounce) can diced tomatoes, undrained |
1 tablespoon balsamic vinegar |
1/2 teaspoon dried thyme |
1 bay leaf |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/3 cup (1.3 ounces) crumbled feta cheese |
Directions:
1. Combine rice and 2 1/4 cups water in a saucepan, and bring to a boil. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Let rice stand 10 minutes.
2. Combine 6 cups water and lentils in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain, reserving 1 cup cooking liquid.
3. Preheat oven to 400°.
4. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add carrot and mushrooms; sauté 6 minutes or until mushrooms are lightly browned.
5. Combine lentils, reserved cooking liquid, mushroom mixture, tomatoes, and next 5 ingredients. Spoon mixture into a 2-quart baking dish coated with cooking spray. Cover and bake at 400° for 30 minutes. Remove and discard bay leaf. Spoon lentil mixture over rice; sprinkle with cheese.
6. carbo rating: 40
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