slow cooker lentils and rice

WW Recipe of the Day: Slow Cooker Brown Rice & Lentils (330 calories | 8 6 2 myWW *SmartPoints value per serving) As I was stirring together the ingredients for this savory slow cooker brown rice and lentils, it dawned on me just how much my … I basically ended up with a gigantic pot full of some sort of pilaf even though I added 2 extra cups of water.

I was very surprised to come home and find all the water had been absorbed! Definitely reduce the salt if you use less rice and lentils though. None of this helped I ended up with a large gloppy lumps.

Place the lentils, rice, carrots, celery, onion, water, broth, garlic powder, ground black pepper and … It has great flavor. We took them ourselves. I soaked the lentils for 14 hours.

I make something very similar to this but I do find that I have to periodically add water.

Information is not currently available for this nutrient.

Amount is based on available nutrient data. Is it really that bad?!?!

Others complained about it being to dry and more of a lump than a soup---they were right.

Place the rice and lentils in a large bowl, cover with water and soak overnight or at least 6 hours.

The ratio of water to lentil/rice is 2:1. So I added chopped sweet peppers, cumin, red pepper flakes and italian seasoning and used all chicken broth instead of water.

It is by no means soup, but it does taste good.

Cover and cook on high 5-6 hours or low 8 hours depending on your specific slow cooker.

I salvaged the soup by transferring it to a stock pot added 6 cups of chicken stock that I had been thawing anyway plus more water til it was a soup consistency. Cover and cook on high 5-6 hours or low 8 hours depending on your specific slow cooker.

With a change in seasoning and vegetables it can become a whole different dish. I used 2c lentil and only 1c rice and there was no liquid left after 7 hours of cooking. (We like them very soft.) If using the cheese add it individually to each serving. Allrecipes is part of the Meredith Food Group. I used 1 cup of rice and 1 cup of lentils. They hold their shape better without becoming mushy. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified.

It’s done when the rice is tender and most of the liquid has been cooked down. It should be taken off the site. Length of cooking time seems to also be an issue, so I only cooked it 4 hours on low which was enough. I like to do most of my cooking on the weekend so I can put meals together during the week without too much effort. Very hearty and makes a huge batch! The soup thickens a lot as it stands too. Percent Daily Values are based on a 2,000 calorie diet. You may want to add a little broth when warming up. Spinach Salad with Spring Surprise Dressing, Naked Eating – Starting Out – Positive Changes Start Now, 1 can (14.5 ounces) low sodium diced tomatoes, 5 ounces fresh spinach, chopped or frozen, but thaw and drain first, 1/2 tsp fresh ground black pepper or to taste, 1 package (8 ounces) non dairy cheese (optional). Info. Place the lentils, rice, carrots, celery, onion, water, broth, garlic powder, ground black pepper and salt in a slow cooker. from Fat: 6, Total Fat: 1g, Sat.

I know a busy schedule is just the way of life nowadays, so here is a quick slow cooker soup that's super easy and yummy too!

It turned out to be a fine lentil and rice dish. Whether or not I will make it again, I do not know. It's also good with cumin chili powder and garlic salt(to flavor) and used as a vegetarian burrito filling. Another plus is that it’s one of the most versatile recipes I have. Please consult a qualified doctor or trained nutritionist for specific nutrition advice. Lentils, brown rice and the usual taco seasoning suspects make up these incredibly easy Slow Cooker Lentil and Brown Rice Tacos. I cooked on high for 3.5 hours added mushrooms and cooked for 30 minutes.

I can't say anything that hasn't already been said about this recipe. Well, no. Something must be wrong with the ingredient measurements in this recipe. Stir in the mushrooms 1 hour before serving. Well...I also did not read the reviews before I made this "soup". But switching up your side dishes can bring a refreshing change to a classic comfort food dish. 261 calories; protein 12.2g 24% DV; carbohydrates 49.6g 16% DV; fat 1.5g 2% DV; cholesterol 0mg; sodium 698.7mg 28% DV. Congrats! This is a thick soup but that is what makes it really good. After reading all of the reviews, clearly the amount of liquid is one issue, so I upped it to 3:1.

No information found on this site is intended as medical or nutritional advice, and should not be misconstrued as such.

It’s best to use a firmer variety of lentil like black, french green or brown. Cover and cook on low setting for 7 to 8 hours. I use 1 cup lentils and 1 cup brown rice and 4-6 cups water. I made this recipe without looking at the reviews first. The same goes for any content or recipes. Maybe too little liquid for the amount of lentil/rice called for?

Thank you! I used about 3/4 tsp garlic powder. I added extra water and vegetable broth to try and make it more of a soup and soaked my lentils before cooking.

Drain and place in the slow cooker along with the rest of the ingredients except the cheese if using.

Add comma separated list of ingredients to include in recipe. Simply add all of the ingredients to the slow cooker, stir and … If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

I agree that the amount of lentils and rice should be cut in half and some spices need to be added. Thankfully I was home to keep an eye on the crock pot otherwise I'm sure I would have ended up with lentil sludge as well.

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If you wish to use a photo, please contact us first. I used 2 cups vegetable broth and 7 cups of water.

Okay...call it morbid curiosity, but I came across this recipe and just had to try it because of all the bad reviews. I followed suggestions of previous reviewers. Also, reviewers complained about blandness.

Nutrient information is not available for all ingredients. At least I didnt waste to much money on the ingredients.

Make sure you Don't use instant wild rice for one thing. Most people won't think twice about serving basic cornbread when is on the table. Nutrients per serving (without cheese):  Calories: 180, Cal.

It’s also budget friendly because what’s more economical than lentils and rice? By combining legumes and grains you get a complete protein so this can be a main dish or as a side dish with another protein if you prefer. I actually will try this soup again using a half cup each of lentils and brown rice. Add comma separated list of ingredients to exclude from recipe. Your daily values may be higher or lower depending on your calorie needs. To change the flavor of this dish substitute the oregano and basil for cumin and chili powder and add some frozen corn (thaw and drain first). I simmered it on the stove for another half hour to soften the lentils that didn't cook through added a little Polish Sausage and it was pretty good soup but I've got a gallon of it now! this link is to an external site that may or may not meet accessibility guidelines. I believe this recipe has a misprint; the dry lentils and rice should only be 1 cup each or maybe even 1/2 cup each. Fat: 0g, Carbs: 38g, Fiber: 4g, Sugars: 4.5g, Protein: 9.5g, Sodium: 343mg, Chol: 0mg. Please note that 99% of the photos on this blog belong to the authors.

It calls for 7 hours of slow cooker time but by 3 hours it was a sodden dryed out mass of oatmeal like stuff.

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It could have used more, but oh well.

To make an Indian inspired dish substitute the oregano and basil for curry powder, cumin and garam masala and add carrots and cauliflower. It does make a good side dish or quick meal.

Drain and place in the slow cooker along with the rest of the ingredients except the cheese if using.

Well, this is a site where everyone tweaks things according to their own preferences (aside from those who substitute raspberries for jalapenos and salmon for beef and peas for potatoes, decide to cook it on a Coleman instead of the oven and then say it was terrible).

This recipe is perfect for that since it really cooks itself and I can be preparing other things while it simmers away filling the house with it’s delicious aroma. Store leftovers in an airtight container in the refrigerator for up to 5 days. Also try part wild rice in this recipe--it adds lots of flavor!!

Rice, lentils and mixed veggies seasoned with garlic, salt and pepper. Please take your individual needs into account before incorporating any advice given here into your daily nutrition. Naked Eating is about providing your body with the healthiest, most nutritious foods available, it’s peeling back the layers and revealing the true you, it’s about ditching the negative factors in your life and opening yourself up to positive changes. Place the rice and lentils in a large bowl, cover with water and soak overnight or at least 6 hours. You saved Slow Cooker Lentil Rice Soup to your. I prefer to soak the lentils in water overnight and set the crockpot on high for aobut half of the cook time.

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