INGREDIENTS
3 cups cooked lentils (or 1 pound ground beef cooked and drained if Whole30/Paleo) 1 can (14 1/2 ounces) diced tomatoes, undrained 1 large green pepper or 5-6 sweet mini peppers, cut into 1/4-inch slices 1 cup frozen spinach or 2 cups fresh, chopped 1 large sweet onion, thinly sliced 1 tsp Himalayan pink or sea salt 1 tsp oregano, dried 1/2 tsp ground black pepper 4 cups cooked brown or white rice or riced vegetables as a low carb/paleo/Whole30 option To the cooked lentils or beef add tomatoes, green pepper, onion and seasonings; bring to a boil adding a little water, maybe 1/4 to 1/2 cup, if needed. Reduce heat and simmer until vegetables are tender (or if using frozen vegetables, skip to the next step). Stir in rice; cover and remove from the heat. Let stand for 2-3 minutes. Stir well and serve. You can top with tomato sauce if you like, and serve with a salad or other vegetable.
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