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Lentil and Rice Bowls with Eggs and Bacon Recipe

Lentil and Rice Bowls with Eggs and Bacon
Lentil and Rice Bowls with Eggs and Bacon
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Lentil and Rice Bowls with Eggs and Bacon Recipe

Lentil and Rice Bowls with Eggs and Bacon

Nutrition:

Amount Per Serving

Smart Points:9

Points +:7

Calories:272

Total Fat:6g

Saturated Fat:g

Cholesterol:94mg

Sodium:324mg

Carbohydrates:43g

Fiber:5.5g

Sugar:1.5g

Protein:12g

 

  • Author: Melissa Owens

Ingredients

1 cup chopped carrots

1 1/2 cups small green lentils, rinsed well

4 cups low sodium chicken broth

1 bay leaf

1 cup water

1/2 tsp olive oil

3/4 cup diced tomato

1/3 cup chopped scallion

1 clove garlic, minced

7 1/2 cups cooked brown rice

5 large hard boiled eggs, chopped

5 slices cooked center cut bacon

2 tbsp scallion, chopped

kosher salt, to taste

 

Instructions

Combine carrots, lentils, broth, bay leaf and water in a large pot or Dutch oven. Bring to a boil, cover and reduce heat to low 30 minutes.

Meanwhile heat a large skillet over medium heat with oil. Add oil, scallions and garlic and cook 2 1/2 minutes. Add tomatoes, salt and pepper and cook 2 1/2 minutes, stirring.

Stir into the lentils after they have cooked 30 minutes, then cook an additional 10 minutes covered.

To serve, ladle 2/3 cup of lentils over 3/4 cup rice. Top with 1/2 chopped egg, 1/2 slice chopped bacon, scallions and salt, to taste.

Keywords: Lentil and Rice Bowls with Eggs and Bacon

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