lunch recipe · #00523
Lentil Spinach Cumin Rye Berries Bowl
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 62 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 8
Prep12 min
Cook50 min
Inactive0 min
Total62 min
Ingredients
- 1 cupRye Berries
- 3 cupsWater
- 8 ozCanned Lentils
- 8 ozSpinach
- 1 tbspOlive Oil
- 1 tspCumin
- ¾ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Rinse the Rye Berries. Combine it with the Water and half of the Table Salt, bring to a boil, cover, and cook for about 50 minutes until tender.
- Drain and rinse the Canned Lentils. Wash the Spinach under running water, keep leafy greens separate from raw meat and poultry, and cut it into bite-size pieces.
- Heat the Olive Oil in a skillet. Cook the Spinach until tender, then stir in the Canned Lentils, Cumin, remaining Table Salt, and Black Pepper until hot.
- Divide the Rye Berries among bowls and top with the Canned Lentils and Spinach mixture.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 11.2 g
- Carbohydrates
- 45.5 g
- Fat
- 4.6 g
- Fiber
- 12.2 g
- Sodium
- 624.7 mg
Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.