Yield: 10 Servings
Lentils and Rice with Eggs and Bacon
For busy families looking for delicious, healthy meals that will keep everyone’s stomachs full and happy, lentils and rice with eggs and bacon are economic, easy to prepare and make enough for plenty of leftovers!
Ingredients
- 1 cup chopped carrots
- 1 1/2 cups small green lentils (rinsed well)
- 4 cups low sodium chicken broth
- 1 bay leaf
- 1 cup water
- 1/2 tsp olive oil
- 3/4 cup diced tomato
- 1/3 cup chopped scallion
- 1 clove garlic (minced)
For serving:
- 7 1/2 cups cooked brown rice
- 5 large hard boiled eggs (chopped)
- 5 slices cooked center cut bacon
- 2 tbsp scallion (chopped)
- kosher salt (to taste)
Save
Instructions
- Combine carrots, lentils, broth, bay leaf and water in a large pot or Dutch oven. Bring to a boil, cover and reduce heat to low 30 minutes.
- Meanwhile heat a large skillet over medium heat with oil. Add oil, scallions and garlic and cook 2 1/2 minutes. Add tomatoes, salt and pepper and cook 2 1/2 minutes, stirring.
- Stir into the lentils after they have cooked 30 minutes, then cook an additional 10 minutes covered.
- To serve, ladle 2/3 cup of lentils over 3/4 cup rice. Top with 1/2 chopped egg, 1/2 slice chopped bacon, scallions and salt, to taste.
Nutrition
Serving: 3/4 cup rice, 2/3 cup lentils + toppings, Calories: 272kcal, Carbohydrates: 43g, Protein: 12g, Fat: 6g, Saturated Fat: 1.5g, Cholesterol: 94mg, Sodium: 324mg, Fiber: 5.5g, Sugar: 1.5g
WW Points Plus: 7