Lentils with Brown Rice

Prep Time: 10 mins |Servings: 4 | Cooking : 35 mins
For lentils and kale
1 cup brown lentils, rinsed
1/8 tsp ground black pepper
For brown rice
1 cup instant brown rice, uncooked (for quinoa, follow cooking
instructions on box)
1/2 tsp dried basil
For onion
2 tbsps olive oil
2 cups onion, diced
1/8 tsp ground black pepper

  1. Rinse lentils thoroughly in a fine wire colander, and remove any
    stones or debris.
  2. In a 4-quart saucepan, cover lentils with 2-1/2 cups of water. Add
    salt and pepper. Cover, and bring to a boil over high heat. Reduce
    heat. Simmer for 20 mins
  3. In another saucepan, bring 2 cups of water to a boil. Add rice, salt,
    and basil. Cover, and cook for 10 mins. Set aside.
  4. In a medium sauté pan, warm olive oil over medium heat and add
    onion, salt, and pepper. Cook and stir until the onion pieces become
    soft and dark brown (caramelized), but not burnt. If the onions start
    to stick to the pan, add a few drops of water and scrape the onions
    loose. Keep cooking until onions are completely caramelized (about
    10–15 mins total). Remove from pan and set aside.
  5. When the lentils are tender, but not mushy, mix the lentils, and
    caramelized onions in the sauté pan and stir.
  6. To serve, put 1 cup of the lentil mixture, in the form of a ring, on
    each of four dinner plates. Fill the center of each ring with onefourth
    of the brown rice. Serve immediately.
    Calories 456, Fat 9 g, Protein 21 g, Carbs 77 g

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