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Lentil and Rice Bowls with Eggs and Bacon


9 Smart Points 272 calories
Total Time: under 30 minutes


Yield: 10 Servings, Serving Size: 3/4 cup rice, 2/3 cup lentils + toppings

Amount Per Serving:
Smart Points: 9
Points +: 7
Calories: 272
Total Fat: 6g
Saturated Fat: g
Cholesterol: 94mg
Sodium: 324mg
Carbohydrates: 43g
Fiber: 5.5g
Sugar: 1.5g
Protein: 12g

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  • For serving:
  • 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



Step 1

1-Combine carrots, lentils, broth, bay leaf and water in a large pot or Dutch oven. Bring to a boil, cover and reduce heat to low 30 minutes.
Meanwhile heat a large skillet over medium heat with oil. Add oil, scallions and garlic and cook 2 1/2 minutes. Add tomatoes, salt and pepper and cook 2 1/2 minutes, stirring.

2-Stir into the lentils after they have cooked 30 minutes, then cook an additional 10 minutes covered.

3-To serve, ladle 2/3 cup of lentils over 3/4 cup rice. Top with 1/2 chopped egg, 1/2 slice chopped bacon, scallions and salt, to taste.

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