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My review
Lentils with Zucchini and Rice
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Bex
"Husband-approved vegetarian fare with zucchini and lentils!"
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Ingredients
1 h 25 m servings 283Original recipe yields 6 servings (6 cups)
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- US
- Metric
Directions
{{model.addEditText}} Print- Bring water, lentils, brown rice, and bouillon to a boil. Reduce heat to medium-low. Add bay leaf, cover, and cook until lentils and brown rice are tender, about 45 minutes.
- Heat olive oil in a saucepan over medium heat. Add onion and bell pepper. Cook and stir until onion is starting to soften, 3 to 5 minutes. Add zucchini and cook for 5 minutes.
- Stir the zucchini-onion mixture into the lentils and rice. Add tomatoes, spaghetti sauce, rosemary, oregano, and salt. Return to a boil, reduce heat, and simmer until flavors meld, about 10 minutes.