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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Saute all vegetables as well as the red chili in 1 tbsp olive oil in a skillet. When vegetables are soft and transparent, mix in the cinnamon and place in the slow cooker. For a different flavor, caramelize the vegetables and then add the cinnamon. | 2. In the same skillet, brown the rice in 1 tbsp olive oil until dry. Add to slow cooker. | 3. Stir in water and lentils. Cover and cook on high 6-8 hours. | 4. When thoroughly cooked, serve in individual soup bowls. Top with serving of garden salad with dressing poured over top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	1	cup	sliced	52.48	12.2624	1.1904	0.3072
celery	1	cup	sliced	16.16	2.9997	0.6969	0.1717
onion	2	cups	chopped	128.0	29.888	3.52	0.32
red chili	1		stemmed	-	-	-	-
cinnamon	1	teaspoon		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
brown rice	2	cups	uncooked	1147.08	241.6768	22.8468	8.7848
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
water	6	cups		0.0	0.0	0.0	0.0
lentil	1		washed drained	81.62	17.0478	6.8992	0.4235
garden salad lettuce tomato onion bell pepper olive	12	servings	chopped chopped chopped sliced	-	-	-	-
olive oil	3	tablespoons		119.34	0.0	0.0	13.5
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
mustard	1/4	teaspoon		0.0787	0.0136	0.0083	0.0012
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
honey	1/4	teaspoon		-	-	-	-
salt				-	-	-	-

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