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Ingredientes
- Cooked rice Cooked elbow macaroni
- 1 c. Lentils
- 1 Tbsp. Oil
- 2 x Fresh chili peppers
- 1 1/2 c. Tomato sauce
- 2 Tbsp. Vinegar
- 1 lrg Onion, minced
Direcciones
- Place lentils in a saucepan, cover by 1 inch with water. Bring to a boil, reduce heat to a simmer, cover, and cook for 35 min. Drain and set aside. Heat oil in skillet and saute/fry peppers and onions till onions begin to brown. Add in tomato sauce and vinegar, bring to a boil, and then reduce heat and simmer 5 min. Stir in lentils. Serve lentil mix over cooked rice and cooked elbow macaroni mixed together.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 738g | |
| Calories 946 | |
| Calories from Fat 145 | 15% |
| Total Fat 16.43g | 21% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 1944mg | 81% |
| Potassium 3269mg | 93% |
| Total Carbs 148.01g | 39% |
| Dietary Fiber 66.4g | 221% |
| Sugars 25.36g | 17% |
| Protein 55.87g | 89% |
