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Lentil-Corn Pilaf

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  • 10 min prep time
  • 30 min total time
  • 7 ingredients
  • 4 servings
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30 minutes and two steps are all you need to make this easy lentil and corn pilaf - a perfect side dish.

2
cups water
1
cup dried lentils (8 oz), sorted, rinsed
1/2
cup chopped red bell pepper
1
cup frozen (thawed) or canned (drained) whole kernel corn
2
tablespoons chopped fresh cilantro or parsley
1/2
teaspoon salt
1/2
teaspoon chili powder

Steps

  • 1 In 2-quart saucepan, heat water to boiling. Stir in lentils and bell pepper. Reduce heat; cover and simmer 15 to 20 minutes or until lentils are tender. Drain if necessary.
  • 2 Stir in remaining ingredients. Cook over low heat 2 to 3 minutes, stirring occasionally, until corn is tender and hot.

Expert Tips

For more south-of-the-border spice, chop a jalapeño chile and add with the red bell pepper.

This fiber-rich pilaf makes a terrific accompaniment to grilled pork chops or baked chicken.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
% Daily Value
Total Fat
1/2g
1%
Saturated Fat
0g
0%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
170mg
7%
Total Carbohydrate
20g
7%
Dietary Fiber
5g
21%
Protein
8g
8%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
0%
0%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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