Lentil-Corn Pilaf

30 minutes and two steps are all you need to make this easy lentil and corn pilaf - a perfect side dish.

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  • prep time 10 min
  • total time 30 min
  • ingredients 7
  • servings 4
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
(
Calories from Fat
0),
% Daily Value
Total Fat
1/2g
1/2%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
170mg
170%;
Total Carbohydrate
20g
20%
(Dietary Fiber
5g
5%
  Sugars
1g
1%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
20%;
Calcium
0%;
Iron
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 Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.