Skinnytaste · by Gina Homolka★ 4.6 (10)
Lentils and Rice with Eggs and Bacon
NUTRITION · PER SERVING45M COOK
CAL 16%·PRO 27%
CARBS 59G72% OF CAL
5G FIBER51G OTHER3G TOTAL SUGAR
FAT 7G20% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Lentils and brown rice topped with fried eggs and bacon. A filling, economical dish with plenty of leftovers.
mainamericangrain bowleggspork🫕 dutch oven🍲 stockpot🍳 skilletdairy freegluten free
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 cup chopped carrots
- 1 1/2 cups small green lentils (rinsed well)
- 4 cups low sodium chicken broth
- 1 bay leaf
- 1 cup water
- 1/2 tsp olive oil
- 3/4 cup diced tomato
- 1/3 cup chopped scallion
- 1 clove garlic (minced)
- 7 1/2 cups cooked brown rice
- 5 large hard boiled eggs (chopped)
- 5 slices cooked center cut bacon
- 2 tbsp scallion (chopped)
- kosher salt (to taste)
At a glance
PER SERVING · TIME 45M
CAL 16%·PRO 27%
CARBS 59G72% OF CAL
5G FIBER51G OTHER3G TOTAL SUGAR
FAT 7G20% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 40m
- Sodium
- 474mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 216mg
- Calcium
- 64mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 474MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.