jamaican

Jamaican Spiced Lentil Rice with Roasted Carrots and Thyme

Name: Jamaican Spiced Lentil Rice with Roasted Carrots and Thyme
Yield: 1 serving
Cuisine: jamaican
Ingredients: 60 g brown rice, dry; 60 g dry lentils; 220 g carrots, cut into sticks; 18 g olive oil; 2 g fresh thyme leaves; 15 g lime juice; 1 g black pepper, ground; 2 g fine salt; 380 g water

This roasted dish pairs brown rice, dry with dry lentils, carrots, cut into sticks and fresh thyme leaves. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

22 g Protein

110 g Carbohydrates

19 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

60g brown rice, dry 219 kcal
60g dry lentils 211 kcal
220g carrots, cut into sticks 90 kcal
18g olive oil 159 kcal
2g fresh thyme leaves 2 kcal
15g lime juice 5 kcal
1g black pepper, ground 3 kcal
2g fine salt 0 kcal
380g water 0 kcal

Cooking instructions

carrotsolive oilfresh thyme leavesfine salt
Preheat oven to 425 F. Toss carrots with oil, thyme, and a pinch of salt; roast 18-22 minutes until browned and tender.
dry lentilswater
Rinse lentils. In a pot, combine lentils with 220 ml water; simmer 12-15 minutes until tender, then drain any excess.
brown ricedry lentilsfine saltwater
In the same pot, add rice and 160 ml water with a pinch of salt; simmer covered 15 minutes. Stir in cooked lentils and rest 5 minutes.
carrotslime juiceblack pepper
Fold in lime juice and black pepper. Top with roasted carrots and any pan juices.
fine salt
Taste and adjust salt; serve warm.