colombian

Lentils with Rice and Caramelized Plantain

Name: Lentils with Rice and Caramelized Plantain
Yield: 1 serving
Cuisine: colombian
Ingredients: 62 g brown lentils (dry); 37 g white rice (dry); 124 g ripe plantain; 58 g white onion; 5 g garlic; 8 g cilantro; 10 g lime juice; 8 g vegetable oil; 1 g ground cumin; 2 g salt; 429 g water

This simmered dish pairs brown lentils with white rice, ripe plantain and white onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegan Vegetarian Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

21 g Protein

120 g Carbohydrates

11 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

62g brown lentils (dry) 218 kcal
37g white rice (dry) 135 kcal
124g ripe plantain 180 kcal
58g white onion 23 kcal
5g garlic 7 kcal
8g cilantro 3 kcal
10g lime juice 3 kcal
8g vegetable oil 71 kcal
1g ground cumin 4 kcal
2g salt 0 kcal
429g water 0 kcal

Cooking instructions

brown lentils (dry)white oniongarlicvegetable oilground cumin
Rinse lentils. In a pot, heat oil over medium and saute onion, garlic, and cumin 2 minutes.
brown lentils (dry)saltwater
Add lentils, water, and salt; simmer until tender, about 22 to 28 minutes. Stir occasionally.
white rice (dry)saltwater
Cook rice in a separate small pot with water and a pinch of salt until tender, about 15 minutes; rest 5 minutes and fluff.
ripe plantainvegetable oil
Slice plantain. In a skillet over medium, cook plantain with a little oil until browned and caramelized on both sides, about 6 to 8 minutes.
brown lentils (dry)white rice (dry)ripe plantaincilantrolime juice
Serve lentils over rice with plantain on the side; finish with lime juice and cilantro.