Beans & rice are a staple food for many around the world, and I can remember a time when a younger version of me practically lived off the stuff. They’re inexpensive and packed with nutritional benefits. Not to mention that legumes and rice together are a complete source of protein.
This is a more grown up version of beans and rice, using quick-to-cook lentils along with brown rice and Mexican-inspired spices to give it an out of this world flavor.
Lentils with Brown Rice
Prep time
Cook time
Total time
Author: Michael Nolan
Serves: 2 servings
Ingredients
- 1 cup brown rice, uncooked
- 1 cup green or brown lentils, uncooked
- 2 Tablespoons tomato paste
- 1 medium onion, chopped
- ½ medium sweet pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- olive oil
- salt & pepper
Instructions
- To cook the brown rice, bring 2½ cups of water, 1 Tablespoon olive oil & a pinch of salt to a boil. Add rice and cover. Reduce heat to low and set a timer for 45 minutes. Check rice to see if water is absorbed and then recover and take off heat. Allow to sit undisturbed for at least 10-15 minutes.
- In another saucepan, combine 2 cups water with lentils and other ingredients through chili powder and bring to a boil. Reduce heat and simmer for about 20-25 minutes or until lentils are just done.
- Stir in tomato paste and season to taste with salt & pepper.
- Serve lentils atop rice with cooking liquid poured over the top.
