Lentils and Brown Rice
The recipe I found included this note: To change the flavor of this dish substitute the oregano and basil for cumin and chili powder and add some frozen corn (thaw and drain first). To make an Indian inspired dish substitute the oregano and basil for curry powder, cumin and garam masala and add carrots and cauliflower. Store leftovers in an airtight container in the refrigerator for up to 5 days. You may want to add a little broth when warming up.
The recipe I found included this note: To change the flavor of this dish substitute the oregano and basil for cumin and chili powder and add some frozen corn (thaw and drain first). To make an Indian inspired dish substitute the oregano and basil for curry powder, cumin and garam masala and add carrots and cauliflower. Store leftovers in an airtight container in the refrigerator for up to 5 days. You may want to add a little broth when warming up.
- 1 tsp cinnamon
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 tsp chili powder
- 1 medium onion diced
- 1 tablespoon unsalted butter
- 2 tsp cumin
- 1 cup dried lentils
- 1 cup uncooked brown long grain rice
- 1 can (14.5 ounces) low sodium diced tomatoes
- 5 ounces spinach fresh or frozen drain if frozen
- 3 cups low sodium broth
- 1/2 tsp sea salt or to taste
- 1/2 tsp fresh ground black pepper or to taste
- Carbohydrate 41.1641518265687 g
- Cholesterol 4.6675 mg
- Fat 3.22551267622467 g
- Fiber 10.950110134863 g
- Protein 10.7760323053313 g
- Saturated Fat 1.18203644031936 g
- Serving Size 1 1 Serving (217g)
- Sodium 174.695966933754 mg
- Sugar 30.2140416917057 g
- Trans Fat 0.516552980165524 g
- Calories 235 calories
Step-by-step
- check, rinse and drain lentils
- in olive oil, butter, saute onion 2 to 3 minutes
- add garlic til fragrant, a minute
- add the rest of the ingredients .
- cover and cook 1 to 1 1/2 hours
- add more liquid if it starts looking too dry before the lentils and rice are tender.
- It’s done when the rice is tender and most of the liquid has been cooked down.
- optionally add cheese to each serving.
Swapping the chili powder and cumin for curry powder, garam masala, carrots, and cauliflower shifts this dish from a warm, earthy grain bowl into an aromatic, spice-forward meal without altering the base cost of your pantry staples. Budget cooking relies heavily on knowing how to stretch dry goods and adjust yields properly.
- Scaling this recipe up or down requires maintaining the ratio of three cups of low-sodium broth to two total cups of dry lentils and brown long-grain rice to ensure proper hydration.
- Fresh spinach will wilt down rapidly within the first twenty minutes of simmering, whereas frozen spinach must be thoroughly squeezed dry beforehand to prevent excess moisture from throwing off the liquid balance.
- Dried lentils require physical sorting and rinsing in a fine-mesh strainer to remove grit before cooking, a step that canned legumes bypass entirely.
- Store remaining portions in airtight containers in the refrigerator for up to five days, adding a splash of extra broth during reheating to restore moisture to the grains.
Proper liquid management ensures the brown rice achieves full tenderness before the broth completely evaporates. Leftovers maintain their structural integrity well when chilled for subsequent meals.
