Sweet 'N' Tangy Lentils and Rice


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Lentils are a great vegetarian option because they're packed with fiber and protein! Give this yummy lentil recipe a try!

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Serving Size / Yield

6 servings


  • 1 7-oz. bottle roasted red bell peppers, drained and chopped
  • 1/3 C. minced fresh or 1 1/2 Tbs. dried cilantro
  • 3 Tbs. chopped ripe olives
  • 2 tsp. lemon juice
  • 1/2 tsp. curry powder
  • 2 garlic cloves
  • 3 C. water
  • 1 3/4 C. lentils
  • 3/4 C. sliced green onions
  • 1/3 C. mango chutney
  • 3 Tbs. honey
  • 2 tsp. dry mustard
  • 3 C. hot cooked rice,cooked without salt or fat
  • cilantro sprigs, optional

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Combine first 6 ingredients in a small bowl; stir well. Cover and set aside.

Combine water, lentils and green onions in a saucepan; bring to a boil. Cover, reduce heat and simmer 10 minutes. Stir in chutney, honey and mustard; simmer, uncovered, 20 minutes or until lentils are tender.

Spoon 1/2 cup rice onto each of 6 plates; top evenly with lentil mixture. Spoon bell pepper mixture evenly over lentil mixture. Garnish with cilantro sprigs, if desired.

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