Low Sodium Rice with Lentils
Discover the wholesome and satisfying flavors of Low Sodium Rice with Lentils, a nutrient-packed recipe perfect for those seeking heart-healthy and flavorful meals. This dish combines tender brown rice and protein-rich lentils with a medley of colorful vegetables, aromatic cumin, and turmeric, all simmered in low-sodium vegetable broth for an irresistibly comforting bowl of goodness. Brightened with fresh parsley and a hint of lemon juice, this easy-to-make recipe is ideal for a nourishing weeknight dinner or a satisfying plant-based main course. Ready in under an hour and made with simple pantry staples, it’s a go-to choice for anyone looking to enjoy a low-sodium, vegetarian delight.
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Recipe Information
Ingredients
- 1 cup brown rice
- 1 cup green or brown lentils
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 stalk celery stalk, diced
- 4 cups low-sodium vegetable broth
- 1 teaspoon cumin
- 0.5 teaspoon turmeric
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Rinse the brown rice under cold water and soak it in water for about 15 minutes. Drain and set aside.
Rinse the lentils under running water and drain well.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic, diced carrot, and diced celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 more minutes.
Stir in the cumin and turmeric, and cook for an additional minute until fragrant.
Add the drained rice, lentils, and low-sodium vegetable broth to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for about 30 minutes or until the rice and lentils are tender and have absorbed most of the liquid.
Check occasionally to ensure there's enough liquid, adding a little more broth or water if necessary during cooking.
Once cooked, remove from heat and let the pot stand covered for about 5 minutes.
Fluff the rice and lentils with a fork, then season with black pepper according to taste.
Stir in the fresh parsley and lemon juice, adjusting to taste.
Serve warm as a side dish or a main course.
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 784 mg | 34% | |
| Total Carbohydrate | 126.5 g | 46% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 19.6 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2676 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
