Lentil rice bowl
Assemble cooked unsalted lentils, cooked rice, tomato and olive oil.
5 min prep · 0 min cooking · 1 servings · 435 g batch
Ingredients
- 180 g Lentils, mature seeds, cooked, boiled, without salt
- 150 g Rice, white, long-grain, parboiled, enriched, cooked
- 100 g Tomatoes, red, ripe, raw, year round average
- 5 g Oil, olive, salad or cooking
Method
- Weigh lentils and rice after cooking. Chop the edible tomato. Combine with olive oil.
Calculated nutrition per serving
- kcal
- 455.5 kcal
- protein
- 21.5 g
- carbs
- 79.2 g
- fat
- 6.4 g
- fibre
- 16.8 g
- sodium
- 11.7 mg
Sources & assumptions
- Uses already cooked ingredients; cooking time is not included.
- All ingredients and oil are eaten. No added salt.
- Assembled yield is summed, not measured in a kitchen trial.
USDA SR Legacy 2018 ingredient references. Calculated estimates, not laboratory measurements. Missing ingredient values remain unknown. Food data details.