Nutritional Info

Nutrition Facts

Serving Size 1 (378g)

Calories 663
Calories from Fat 184 (28%)
Amount Per Serving %DIV
Total Fat 20.5g 32%
Saturated Fat 7.5g 38%
Monounsaturated Fat 8.8g
Polyunsaturated Fat 4.2g
Trans Fat 0.0g
Cholesterol 587.3mg 196%
Sodium 748.7mg 33%
Potassium 684.5mg 15%
Total Carbohydrate 43.1g 14%
Dietary Fiber 0.7g 3%
Sugars 4.4g
Protein 67.3g 135%

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Recipe Description
The yogurt and sesame topping are cool, refreshing touches, on this spicy lentil and rice dish.
Prep time
15 min
Cook time
30 min
Ready In
45 min


Serves Tool

Serves To:USMetric
2   medium carrots, peeled and thinly sliced
8 Ounce(oz)  mushrooms, quartered
1 Cup(c)  long grain white rice
1 Cup(c)  dried red lentils, sorted and rinsed
1 1/2 Teaspoon(t)  salt
1 Teaspoon(t)  coriander, ground
4 Cup(c)  water
8 Ounce(oz)  kale or spinach, coarsely shredded
1 Cup(c)  plain low fat yogurt
2 Tablespoon(T)  sesame seeds
1 Teaspoon(t)  cumin, ground
1 Teaspoon(t)  ginger, ground
1 Teaspoon(t)  turmeric, ground
5 1/2 Tablespoon(T)  vegetable oil
6   scallions, including tops, thinly sliced
3 Clove(clv)  garlic, thinly sliced


Heat 1 tablespoon of the oil in a large saucepan over moderate heat for 1 minute. Add the scallions and garlic and saute, stirring occasionally, for 3 minutes or until slightly softened. Add the remaining oil to the saucepan along with the carrots and mushrooms and saute, stirring occasionally, for 5 minutes or until the carrots are crisp tender. Add the rice, lentils, salt, coriander, cumin, ginger and turmeric, and stir to coat. Add the water and bring to a boil over high heat. Adjust the heat so that the mixture bubbles gently, cover, and cook for 15 minutes. Stir in the kale, cover, and cook for 2 minutes or just until the kale is slightly wilted. Top each portion with 1/ 4 cup of the yogurt and sesame seeds, if desired.

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