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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender. | 2. Preheat oven to 350 degrees F (175 degrees C). | 3. Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender. | 4. In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin. | 5. Bake 30 minutes in the preheated oven, until bubbly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain white rice	1/2	cup	uncooked	-	-	-	-
water	2 1/2	cups		0.0	0.0	0.0	0.0
red lentil	1	cup		687.36	121.152	45.9072	4.1664
vegetable oil	1	teaspoon		39.0773	0.0	0.0	4.5333
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
tomato	1		chopped	40.2099	8.6898	1.9658	0.4468
celery	1/3	cup	chopped	5.3867	0.9999	0.2323	0.0572
carrot	1/3	cup	chopped	17.4933	4.0875	0.3968	0.1024
zucchini	1/3	cup	chopped	7.0267	1.2855	0.5001	0.1323
tomato sauce	1	can		-	-	-	-
basil	1	teaspoon		0.2032	0.0234	0.0278	0.0057
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
salt pepper	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.