Did you know that lentils have the third-highest level of protein, by weight, of any plant-based food, after soybeans and hemp? It’s okay, nor did we…until we looked on Wikipedia. Actually, we wouldn’t have even tried lentils if it weren’t for our friend Sean who is huge fan of them.
We’ve gotten a lot of requests to do more meatless meals because A) some people don’t eat meat and B) meatless meals are cheaper. So we decided to give lentils a try because they are packed with protein… and cheap. We were quite impressed on how easy to make they were and how good they tasted.
Now, since we are still in college, buying instant boxed rice to compliment a meal is still our way to go. But if you prefer to make real rice for this meal, by all means do so.
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But anyway, here is our little version of the recipe:
Lentils on Rice
Your friends will certainly find it quite impressive that you are eating lentils now… go on, go brag to them.
- Servings – 6 to 8
- Prep time – 5 minutes
- Cook time – 45 minutes
- 1 cup dry lentils (not dehydrated)
- 1 medium green bell pepper chopped
- 1 medium onion chopped
- 1 can (14 ounces) diced tomatoes
- 1 clove minced garlic
- 1/2 teaspoon cumin
1. Bring about 4 cups of water to a boil in a medium pot and add the lentils (wash them first in cold water), reduce heat and simmer for 20 minutes. The lentils will not be fully cooked yet.
2. Drain the lentils in a colander and set aside.
3. Over medium high heat, sauté the bell pepper and onion for 2 to 3 minutes.
4. Add the can of diced tomatoes, lentils, garlic and cumin to the pan and simmer for 25 minutes over medium-low heat, or until the lentils are tender.
5. If you are using instant rice, prepare it now (instructions on box).
6. If you notice that the lentils, pepper, onion, all that good stuff in the pan is dry, add a 1/4 cup of chicken broth to moisten it up.
7. Serve the lentils over the rice, season with a bit of salt and pepper and enjoy!