I love this recipe, my mom passed it to me and I adapted it to my liking, I also like it because it is something that is not only nutritious, but also easy and fast. You can have all the ingredients in the refrigerator and make it fresh at the moment, or always have it ready because if you do not put the tomato, it can last up to a week in the refrigerator.
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Ingredients5 portions
Preparation
Wash your lentils and your rice by putting them in a colander and letting water pass over them. Here we are also going to wash our zucchini, we are going to remove the seeds that it has inside and we are going to cut it into squares of relatively the same size.
In three different casseroles, place your pasta ammunition with a spoonful of oil and half a teaspoon of salt, in another your lentils only in the water and finally the zucchini in squares.
In a pan put a little olive oil and chopped garlic , and move it to make sure that the pan is completely covered (so that the rice is not going to stick to the base or the edges of this). Then, put the half cup of rice strained and drained as well as the cup of water in the pan, put a half-inclined lid and let it cook for about 10-15 minutes removed from the stove and give it to cool.
While everything is on your stove cooking, wash your vegetables perfectly, cut into small pieces.
When the pasta is already cooked, pass it through a sieve until it has no more water. Do the same with lentils and zucchini.
When the pasta is already cooked, pass it through a sieve until it has no more water. Do the same with lentils and zucchini.
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