Learn to make this wholesome lentil and rice bowl with the help of Andy Clay, a Sonima chef. This dish is perfect for lunch or dinner and it’s packed with protein and nutrients without using any animal products. You’ll relish the simple yet satisfying flavors of warm stewed lentils topped with cool and juicy tomatoes. Watch the video above or follow the directions below and enjoy it yourself.

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Ingredients

Lentils
  • 1 onion, grated
  • 5 celery stalks, grated
  • 2 carrots, grated
  • 1 teaspoon olive oil
  • 2 cups lentils
  • 1 cup brown basmati rice
  • 10 cups water
  • salt and pepper, to taste
Tomato-Cucumber Salad
  • 2 tomatoes, cubed
  • 1/2 cucumber, chopped
  • 1 red onion, sliced
  • 1 handful mint, coarsely chopped
  • 1 splash olive oil
  • 1 splash red wine vinegar
  • 1 lemon, juiced
  • salt and pepper, to taste

Directions

  1. To make salad, mix together all ingredients about an hour before eating so the vegetables absorb the sourness of the lemons and vinegar.

  2. While the salad marinates, heat oil in a large pot over high heat to prepare the lentils.

  3. Add vegetables and cook for a few minutes. Add lentils and rice and cook for a few more minutes.

  4. Add water, stir, and bring to a boil. Cover, reduce heat to low, and simmer for about 30 minutes or until water is absorbed.

  5. To serve, divide lentils in shallow bowls and top with tomato-cucumber salad.

Nutritional Information

Calories
550
Total Fat
8g
Saturated Fat
1g
Cholesterol
0mg
Sodium
420mg
Carbohydrates
101g
Dietary Fiber
20g
Sugars
9g
Protein
26g
YIELD:

4 servings