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Lentil-Corn Pilaf

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Lentil-Corn Pilaf
  • Prep 10 min
  • Total 30 min
  • Servings 4
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Stress-free lentil-corn pilaf ready in just 30 minutes – perfect for a side dish.
Updated Aug 6, 2010

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For more south-of-the-border spice, chop a jalapeño chile and add with the red bell pepper.
  • tip 2
    This fiber-rich pilaf makes a terrific accompaniment to grilled pork chops or baked chicken.

Nutrition

120 Calories, 1/2g Total Fat, 8g Protein, 20g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
0
Total Fat
1/2g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
170mg
7%
Potassium
360mg
10%
Total Carbohydrate
20g
7%
Dietary Fiber
5g
21%
Sugars
1g
Protein
8g
% 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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