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Lentils with Zucchini and Rice

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"Husband-approved vegetarian fare with zucchini and lentils!"
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1 h 25 m servings 283
Original recipe yields 6 servings (6 cups)


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  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

Per Serving: 283 calories; 6.7 43.9 11.9 < 1 680 Full nutrition

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