Brown Rice and Lentil Bowl

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. Add greens:
   Stir in chopped spinach or kale, cooking until just wilted (1-2 minutes).
6. Assemble the bowls:
   Divide brown rice between bowls. Top with the lentil and veggie mixture. Add avocado slices if using.
7. 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.