Lentils with Zucchini and Rice

Lentils, zucchini, brown rice, tomatoes, and rosemary simmer together in this satisfying and hearty vegetarian dish that happens to be vegan friendly too!

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 283 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons olive oil
• 4 cups water
• 1 bay leaf
• 1 (14.5 ounce) can diced tomatoes
• 1 cup spaghetti sauce
• 1 cup dry lentils
• 1 tablespoon dried rosemary, crushed
• 1 tablespoon dried oregano, crushed
• 1 tablespoon vegetable bouillon
• 2 small zucchini, quartered and cut into 1/4-inch slices
• 0.5 green bell pepper, chopped
• 0.5 large onion, chopped
• 0.5 cup uncooked brown rice

Recipe Instructions

Step 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.

Step 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.

Step 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.