I grew up with this meal in our weekly rotation. It may be unglamorous but I’ve grown to love its humble charm. It’s perfect for nights you want to prepare dinner quick with minimal preparation and forget about it while it simmers. The brown rice and lentils together make super filling, complete protein. Add some greens like kale, or better yet use up those beet greens!

Ready in 1 hour

Serves 8 people

Ingredients

• 1 c Green lentils
• 1 c Brown rice
• 1 28oz peeled Roma tomatoes and their juice, or jar of diced tomatoes in juice
• 1 small can tomato paste
• 1 red onion
• 2 cloves garlic
• 1 tbs olive oil
• Shakes of pink salt, pepper, and garlic powder
• Fennel seeds
• Dried bay leaf
• Dried rosemary sprig
• ½ bunch Dino kale or beet greens
• Water

Preparation

1. Soak brown rice and lentils in water in the morning or night before (this helps break down the grains and lentils to be more digestible, also makes for quicker cooking time)
2. Drain lentils and rice and set aside
3. Heat olive oil in cast iron soup pot over medium heat
4. Chop onion and garlic, add to warm oil and sauté until slightly carmelized
5. Add shakes of salt, pepper, and garlic powder. Go light on salt (can add more at the end) but garlic it up!
6. Chop canned Roma tomatoes and add to pot with the can’s juice, or add the jar. Add tomato paste and stir in.
7. Add lentils and rice and another can of water (28oz)
8. Add bay leaf, rosemary, and fennel seeds (optional but adds a ton of flavor!)
9. Place lid on, bring to boil then turn down and simmer on medium/low heat for 40 minutes, checking to stir occasionally 
10. Rinse and chop greens. Add them with about 10 minutes left to cook.
11. Remove lid, remove bay leaf, and remove from heat when lentils and rice are soft. (Add more water if needed to cook a little longer). Let cool and enjoy!

Tips

This recipe provides great leftovers and makes the next coming lunches oh so easy (and mega hearty).