Stella Ortega’s Lentil and Rice Stir Fry

Rating:  This recipe has not been rated

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


This recipe has not been rated

Tried this recipe? Log in to to rate it and find more recipes just for you.


This recipe has not been rated

Tried this recipe? Share your rating below!

Love It
Like It