Featured meatless Pasta and Rice Recipes — 19 February 2016

Explore the world through new flavors and help fight world hunger.

By: Jodie Shield, RDN

Got any fasting plans for Lent? Check out CRS Rice Bowl and discover how what you give up for Lent can change lives. You and your family can transform your meatless Friday meals into an international dining experience and fight world hunger. Once again, CRS is offering five simple, easy-to-prepare, meatless recipes from countries around the globe and inviting everyone to donate the savings from not eating meat – about $3 per person per meal – to help feed our brothers and sisters in need around the world. Each global kitchen recipe features an inspiring cultural story of a person from the country where the recipe originated, along with how-to tips from CRS volunteer families who prepared the recipes.  There’s also a free app available for you to quickly download the recipes, track your meatless meal savings, read daily reflections, and much more.

For the past four years, I have been analyzing the recipes for CRS Rice Bowl and this year’s recipe lineup offers a tasty eating adventure. Each Friday during the 40 days of Lent, I will be sharing one the Global Kitchen recipes from Colombia, Laos, Rwanda, Honduras, and Madagascar. And if you purchase my app Time To Eat Healthy, I will be donating all of the profits made during Lent to CRS Rice Bowl. This week’s Friday menu comes from Laos.

Rice and Lentil Mash

4 – 6 servings

Prepration time: 30 minutes

Cooking time: 30 minutes


1½ cup rice

1½ cup lentils

5 cups water

1 bunch spring onions, chopped

6 cloves garlic, minced

4 eggs, whisked

Salt and pepper to taste

2 tablespoons fair trade olive oil

Parsley (to garnish)


  1. In a large pot, cover lentils and rice in water and soak for 10–15 minutes. Next, bring water to a boil, reduce heat to medium and cook until water is absorbed, about 20 minutes.
  2. In a separate pan, sauté garlic and onions in oil until translucent, then add to rice-and-lentil mixture. Season to taste.
  3. While stirring, slowly pour whisked eggs into the rice-and-lentil mixture; the egg should spread out in “ribbons.ˮ Add parsley to mixture or as garnish to each plate. Serve hot.

 Nutritional Information per serving:  446 calories,  21 grams protein,  71 grams carbohydrate,  9 grams fat,  2 grams saturated fat,  124 milligrams cholesterol,  12 grams fiber,  64 milligrams sodium

Need another international meatless meal? Check out this video for Gallo Pinto from Nicaragua!

Note: CRS (Catholic Relief Services) is the official international humanitarian agency of the Catholic community in the United States. The agency alleviates suffering and provides assistance to people in need in 91 countries, without regard to race, religion, or nationality.

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About Author


Jodie Shield, M.Ed., R.D., L.D.N.
Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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