Lentils and rice are so very perfect together, like PB+J, or nuts and honey, I can’t really devise a lentil dish that doesn’t include rice. And this is no exception, in fact it’s a great example of a really quick hot and satisfying lunch or dinner dish that will keep you going with a little asian type curry influence. Vegan and gluten free, super fuel.
I started by firing up my instapot and cooking brown rice (left over rice would be ideal too)
In a large cast iron pan with a little glug of oil start to brown:
1 small yellow onion chopped fine
2 cloves of garlic minced
1 medium carrot finely chopped (just pulled these from the snow covered earth today, mmm so crisp and sweet)
When the onion is transparent add:
2 cups of green or brown lentils
4 cups of water
a splash of soy sauce
a splash of tamari
a splash of rice vinegar
1 tbsp of garam masala
1 tsp tumeric
1″ of freshly grated ginger
a pinch of chili flakes
Simmer slowly until lentils are tender then add:
2 cups of cooked brown rice
1 cup of toasted (and if you like seasoned with sugar and 5 spice) sunflower seeds
1/2 cup of black sesame seeds
1/2 cup of crushed almonds
Garnish with chopped parsley and cilantro and serve with a squeeze of citrus .
Easy and pleasing, I promise.