Brown Rice and Lentil Bowl
Ingredients:
- 1 cup brown rice
- 1 cup green or brown lentils, rinsed
- 4 cups water or vegetable broth (divided)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 bell pepper, diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp turmeric (optional)
- Salt and pepper, to taste
- 2 cups fresh spinach or kale, chopped
- 1 avocado, sliced (optional)
- Fresh lemon juice (from 1 lemon)
- Fresh herbs (parsley or cilantro) for garnish
- Optional toppings: toasted nuts or seeds, a dollop of yogurt or tahini sauce
Instructions:
- Cook the brown rice:
In a medium pot, bring 2 cups of water or broth to a boil. Add brown rice, reduce heat to low, cover, and simmer for 40-45 minutes or until tender and water is absorbed. Fluff with a fork. - Cook the lentils:
In another pot, bring 2 cups water or broth to a boil. Add lentils and a pinch of salt, reduce heat, and simmer for about 20-25 minutes until tender but not mushy. Drain any excess water. - Prepare the veggies:
While rice and lentils cook, heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until softened (3-4 minutes). Add carrot and bell pepper, and cook for another 5 minutes until tender. - Season and combine:
Stir in cumin, smoked paprika, turmeric, salt, and pepper. Add cooked lentils to the skillet and toss everything together to warm through. - Add greens:
Stir in chopped spinach or kale, cooking until just wilted (1-2 minutes). - Assemble the bowls:
Divide brown rice between bowls. Top with the lentil and veggie mixture. Add avocado slices if using. - Finish with fresh touches:
Squeeze lemon juice over the bowls, sprinkle with fresh herbs, and add any optional toppings like toasted nuts, seeds, or a drizzle of tahini or yogurt.
