Ingredients
- 2 cups water
- 1 x 14½ ounce can vegetable broth
- ½ cup brown lentils
- 1 cup basmati or long-grain rice
- ½ tsp salt
- 1 large green bell pepper, seeded and chopped
- 2 large tomato, chopped
- 1 tbsp capers, drained
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
Make it step by step
- In a 3-quart saucepan over high heat, heat water and vegetable broth to boiling.
- Add lentils; cover and simmer 25 minutes.
- Add basmati rice and salt to simmering mixture.
- Cover and simmer 20 minutes longer or until rice and lentils are tender.
- Remove from heat; stir in green pepper, tomatoes, capers, olive oil, and lemon juice.
- Toss to mix well.
- Serve warm, or refrigerate to serve cold later.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.