Lentils and Brown Rice
The recipe I found included this note: To change the flavor of this dish substitute the oregano and basil for cumin and chili powder and add some frozen corn (thaw and drain first). To make an Indian inspired dish substitute the oregano and basil for curry powder, cumin and garam masala and add carrots and cauliflower. Store leftovers in an airtight container in the refrigerator for up to 5 days. You may want to add a little broth when warming up.
The recipe I found included this note: To change the flavor of this dish substitute the oregano and basil for cumin and chili powder and add some frozen corn (thaw and drain first). To make an Indian inspired dish substitute the oregano and basil for curry powder, cumin and garam masala and add carrots and cauliflower. Store leftovers in an airtight container in the refrigerator for up to 5 days. You may want to add a little broth when warming up.
- 1 tsp cinnamon
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 tsp chili powder
- 1 medium onion diced
- 1 tablespoon unsalted butter
- 2 tsp cumin
- 1 cup dried lentils
- 1 cup uncooked brown long grain rice
- 1 can (14.5 ounces) low sodium diced tomatoes
- 5 ounces spinach fresh or frozen drain if frozen
- 3 cups low sodium broth
- 1/2 tsp sea salt or to taste
- 1/2 tsp fresh ground black pepper or to taste
- Carbohydrate 41.1641518265687 g
- Cholesterol 4.6675 mg
- Fat 3.22551267622467 g
- Fiber 10.950110134863 g
- Protein 10.7760323053313 g
- Saturated Fat 1.18203644031936 g
- Serving Size 1 1 Serving (217g)
- Sodium 174.695966933754 mg
- Sugar 30.2140416917057 g
- Trans Fat 0.516552980165524 g
- Calories 235 calories
Step-by-step
- Check, rinse and drain lentils
- In olive oil, butter, saute onion 2 to 3 minutes
- Add garlic til fragrant, about a minute
- Add the rest of the ingredients.
- Cover and cook 1 to 1 1/2 hours
- Add more liquid if it starts looking too dry before the lentils and rice are tender.
- It’s done when the rice is tender and most of the liquid has been cooked down.
- Optionally add cheese to each serving.
Lentils and Brown Rice: A Simple and Flavorful Weeknight Meal
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between work, school runs, and managing a household, the last thing I want is to spend hours in the kitchen. That's why I'm always on the lookout for quick, easy, and nutritious recipes that the whole family will enjoy. This lentils and brown rice recipe is my new go-to – it’s incredibly versatile, budget-friendly, and takes minimal effort to create a satisfying and flavourful dinner. The best part? It's easily adaptable to suit different tastes and dietary needs. I often find myself making a large batch on a Sunday to use throughout the week for lunches and quick dinners.
The beauty of this recipe lies in its simplicity. The basic ingredients are pantry staples, meaning I usually have everything on hand. This dish is incredibly forgiving too, it doesn't require precise measurements, making it perfect for those nights when you're tired and just want something comforting and satisfying on the table without much fuss. One of my favourite things about this dish is its adaptability. Need a spicier kick? Add more chili powder. Want to try something different? Experiment with different spices! I’ve added cumin and chili powder for a southwest twist, and it's delicious, or curry powder and garam masala to give the whole dish a wonderfully aromatic Indian flavour. You can easily substitute vegetables too – corn, carrots, and cauliflower all work really well. The possibilities are endless.
Beyond the Recipe: The Power of Lentils and Brown Rice
Beyond the delicious taste, this recipe packs a nutritional punch. Lentils are an excellent source of protein and fiber, while brown rice provides complex carbohydrates for sustained energy. This combination keeps me feeling full and satisfied for hours, making it perfect for busy days. The added vegetables provide extra vitamins and minerals, contributing to a well-rounded and nutritious meal. The versatility of the recipe also makes it incredibly convenient. Leftovers are easily stored and make a fantastic lunch the next day or can be easily repurposed into different meals – add some broth when reheating! This is perfect for meal prepping, helping you manage the week's meals ahead of time. And let's not forget the cost-effectiveness. Lentils and rice are incredibly affordable, making this recipe a budget-friendly option without compromising on taste or nutrition.
Tips and Tricks for Success:
- Rinse your lentils: This helps remove any debris and improves the overall texture of the dish.
- Don't overcook the rice: The rice should be tender but not mushy.
- Adjust the seasonings to your taste: Feel free to add more or less of any spice, depending on your preference.
- Add extra vegetables: Experiment with different vegetables to create your own unique variations.
- Make it a complete meal: Serve with a side salad or some crusty bread for a hearty and satisfying meal.
This lentils and brown rice recipe is a true testament to the power of simple, wholesome ingredients. It's a meal that nourishes the body and satisfies the soul, all without sacrificing precious time in a busy schedule. I hope you enjoy it as much as I do!
