Red velvet lentils on brown rice

Red velvet lentils on brown rice

By
From
Superfoods
Serves
4

My 10-year-old son, William, calls this dish his ‘favourite meal in the whole wide world’ and he can actually polish it off in no time, and then go on to seconds and even thirds if there’s any left!

Ingredients

Quantity Ingredient
2 tablespoons coconut oil
1 1/2 teaspoons black mustard seeds
1 1/2 teaspoons cumin seeds
1 onion, chopped
2.5cm piece of fresh ginger, grated
2 teaspoons ground turmeric
2 teaspoons ground cumin
1 x 400g tin chopped tomatoes
400g red lentils
2 litres vegetable stock
1 cinnamon stick
480ml water
190g brown rice
1 lime, Juiced
1 tablespoon raw honey
small handful fresh coriander, chopped, to garnish

Method

  1. Melt the coconut oil in a large saucepan over a medium heat and add the mustard and cumin seeds. Fry until the seeds begin to pop, then quickly add the onion, ginger, turmeric and cumin. Continue to sauté for a further 2–3 minutes, then add the chopped tomatoes. Cook for 2 minutes, then add the lentils, vegetable stock and cinnamon stick. Bring to the boil, then lower the heat, cover and simmer for a good 30 minutes.
  2. Meanwhile, bring the water to the boil in another saucepan and add the brown rice. Reduce the heat, cover and simmer for 45–60 minutes, until the rice is tender.
  3. After 30 minutes, the lentils should be tender. Remove the cinnamon stick and stir in the lime juice and honey.
  4. Spoon the rice into serving bowls and top with the lentil mixture. Garnish with the coriander and serve.

Note

  • Out of all legumes and nuts, lentils contain the third highest amount of protein.
Tags:
healthy
superfoods
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