Lentils and Rice

March 19, 2013

This box of spanish rice has been my nemesis forever. I bought it at least a year ago when we were still living in Noe Valley. I have no idea why I bought it. Maybe for burritos or taco salads? Whatever it was for, it wasn’t used. We gave away almost all our food before the move and yet, it somehow found its way into the moving boxes, all the way across the country and back into our new kitchen just to stare me down for another 6 months. Resilient little bugger. But it was time, this box had met its day as I schemed to make lentils and rice.

lentils and rice

Yesterday it finally met it’s fate!

lentils and rice

Work is crazy for Michael right now as he prepares for a big meeting at the end of the month. Knowing he would be working late again last night I thought I’d make him something that would only get better with a little time in the fridge. Plus, he’d asked for a veggie stew this weekend and I didn’t make it for him so I used this to make it up to him.

I love the combo of rice and lentils and it was also the easiest recipe I’ve made in a long time. Saute veggies with spices, add lentils and rice, add liquid, done. I actually made and photographed a smoothie for a WalkJogRun article while this was cooking.

Feel free to add whatever rice you have on hand you absolutely do not need this specific box of rice but if you’re like me and have one hanging around, it might be a great time to finally use it.

Lentils and Rice (vegan, gluten-free)

1 tbsp olive oil

1/2 onion, diced

1 carrot, diced

2 celery stalks, diced

1 broccoli stalk, diced

1/2 jalapeño with seeds, diced

2 tbsp minced garlic

1 tsp salt

1/2 tbsp turmeric

1 tbsp cumin

1 tbsp chili powder

1 box spanish rice and half flavor packet

1 can diced tomatoes

1 1/2 cup green lentils

2 cups veggie broth

3 cups water

————

Heat olive oil over high heat and saute vegetables until soft. Add garlic, salt, turmeric, cumin and chili powder, saute another minute.

Add rice, flavor packet, diced tomatoes, lentils, veggie broth and water to the vegetable mixture.

Cook over medium high heat for 20-25 minutes or until all liquid has evaporated.

lentils and rice

I ate my plain. Michael told me this morning that he made sandwiches out of his and topped the mixture with cheese. He also brought it to my attention that I made A LOT of it, which is very true. If you’d like to make a smaller portion, cut the lentils and rice in half. You’ll also want to reduce the water to 1 cup.

lentils and rice

lentils and rice

Enjoy and Exhale!

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6 Comments

  • Reply nancy March 19, 2013 at 11:09 am

    Hi Lisa! Do you make your own veg broth? If not what brand have you found acceptable? I usually use Rapunzel cubes.

    • Reply Lisa Horvath March 19, 2013 at 11:31 am

      Hi Nancy, I use no salt Rapunzel cubes as well. They are more convenient than boxed veg broths. I also buy the no salt cubes because the flavored cubes have an absurd amount of salt in them. I need to try a homemade stock recipe but haven’t gotten around to it yet.

  • Reply The Healthy Flavor March 19, 2013 at 2:49 pm

    Lentils and rice are two of my favorite ingredients and I have never combined them. This looks delicious!!

    • Reply Lisa Horvath March 20, 2013 at 9:23 am

      I hadn’t before this either. So delicious and filling!

  • Reply Leaf Parade March 19, 2013 at 4:23 pm

    The little box of rice that just wouldn’t quit. Glad you finally found a (great!) use for it 🙂

    • Reply Lisa Horvath March 20, 2013 at 9:24 am

      Thanks Emily. Feels oddly good to use it up, haha!

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