Stella Ortega's Lentil and Rice Stir Fry

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Makes 6 1/2 cup servings


  • 1 cup cooked lentils
  • 1 cup cooked black rice or can substitute brown rice
  • 1 can (14.5 oz) chicken broth (low sodium)
  • 1 can (14.5 oz) fire roasted diced tomatoes
  • 1 tbsp garlic powder
  • 1/4 cup chopped onion
  • 2 chopped brussels sprouts
  • 2 cups chopped baby spinach
  • 4 4 chopped fresh basil leaves
  • 1/4 cup chopped cilantro
  • 2 chopped green onions
  • 1/2 cup shredded carrots
  • 1/2 cup broccoli cole slaw
  • 1 tsp chopped garlic
  • 1/2 tsp tumeric
  • 1/8 tsp cumin
  • 1 tsp chopped ginger
  • 1 tbsp extra virgin olive oil
  • 1 tbsp Balsamic salad dressing
  • tomato basil feta cheese (for garnish)
  • salt
  • pepper


Rice Directions
Cook lentils and rice according to package directions using half the broth and tomatoes for each. When lentils and rice are cooked set aside to cool.

Stir-Fry Directions
Heat oil in large skillet pan until hot. Add Brussels sprouts, spinach,basil,cilantro, onions and garlic and stir fry for 1-2 minutes. Stir in carrots and broccoli slaw and stir fry for 2-3 minutes. Add lentils and rice and cook for 2-3 minutes. Transfer to serving bowl and toss with the spray salad dressing (may use 1 tsp more if needed), and sprinkle 1/8 cup of tomato basil feta cheese over each serving. Salt and Pepper taste