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    You are in: Home / Low-cholesterol / Lentil Rice and Veggie Bake Recipe
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    Lentil Rice and Veggie Bake

    Average Rating:

     4 Total Reviews

    Showing 1-4 of 4

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    • on April 08, 2010

      Very nice flavours. Good vegitarian recipe.

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    • on February 19, 2010

      Very tasty! We thoroughly enjoyed all of the flavors! I will definintely be making it again and will be experimenting with different veggies!

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    • on May 05, 2008

      I was really happy with this recipe. Due to fijian limitations I used tinned tomatoes, tinned tomato puree and swapped the zucchini for chinese cabbage and pumpkin slices. Was out of basil and skipped the salt and pepper but to my amazement both kids loved it (must have been the tom sauce?) plastering chunks of homemade bread #71360. Picky 12 y.o. son stated he would happily eat a plate of veggies like that with bread every night. He left his chicken and polished off his veggie bake. I am still recovering from the shock.

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    • on May 04, 2008

      Very tasty. I loved the flavor of the cumin and the lentils in this! Instead of celery I used up some cucumbers but other than that I did everything according to the recipe. Five stars for it being delicious and quite easy to make!

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    Nutritional Facts for Lentil Rice and Veggie Bake

    Serving Size: 1 (238 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 304.2
     
    Calories from Fat 24
    13%
    Total Fat 2.7 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 324.4 mg
    13%
    Total Carbohydrate 56.7 g
    18%
    Dietary Fiber 7.7 g
    30%
    Sugars 4.8 g
    19%
    Protein 15.3 g
    30%
    Detailed Nutrition Values About Nutrition Info
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