Lentil rice

A few months ago, my family has started to reduce the meat consumption.  So I've tried to add various types of pulses in our diet to make up the protein.  Lentils are by far our most favourite other than chickpea.  I add them in salad, soup, and rice.  This recipe is rather simple.  You just need to make a batch of lentils and a batch of rice, and then combine the two.  For the lentils, we like Puy lentils since they hold their shapes better and they give a firmer bit.  Otherwise, green lentils are also a good option in this recipe.

INGREDIENTS:

2 cups Basmati Brown Rice

 6 cups cups Water

1 cup Green Lentils

Salt to taste

DIRECTION:

1. Rinse lentils until running water drain.  In a pot, combine lentils and two cups of water together; add 1/4 teaspoon of salt.  Cover it with the lid.  Bring it to a boil over high heat and then reduce the heat to a simmer.  Let it cook for 15 minutes and the liquid is absorbed.  Remove the pot from the heat; set it aside.

2. Rinse brown rice under running water twice; drain well.  In another pot, add the rice and 4 cups of water.  Add a pinch of salt.  Bring the pot to a boil over high heat.  When the liquid reduces in half, cover the lid.  Turn the heat too low.  Continue to cook for 25 minutes until the rice is fluffy and the liquid is totally absorbed.

3. To serve, combine the lentils and brown rice. 

Lemony Lentil Soup

It is a wonderfully filling and delicious soup that can warm your body up in a cold weather.  It is something that I would make a big pot and bring it to work everyday for lunch.  I know the list of ingredients looks so long, but do not let that intimidates you.  Most of the items are just spices.  I hope you will enjoy this recipe.

INGREDIENTS:

1 cup Green Lentils, rinsed

1 Yellow Onion, peeled and chunked

2 Carrots, cut into bite size

2 Potatoes or green bananas, cut into bite size

1 Zucchini, cut into bite size

3 Tomatoes, cut into chunked

7-8 Garlic Cloves, peeled and minced

2 cups Canned Diced Tomatoes

1 cup Cilantro, roughly chopped

4 Limes, juiced (can be substitute for lemon)

4 cups Vegetable Broth

2 cups Water

2 tablespoons Vegetable Oil (for frying)

1 teaspoon Ground Cumin

1 teaspoon Turmeric Powder

1/2 teaspoon Cayenne Power

1 teaspoon Ground Cinnamon

1-2 tablespoons Red Chili (optional)

Salt to taste

DIRECTION:

1. Heat up the oil over high heat.  Add onion and garlic.  Fry until they are fragrant; about 5 minutes.

2. Add lentils, zucchini, potato, tomato and carrot.  Stir fry for about 5-10 minutes.

3. Add diced tomatoes, vegetable broth, water and all the spices.  Bring it to a boil over high heat and then continuously cook for another 15 minutes.

3. Turn off the heat.  Add cilantro and lime juice.  Season the soup with salt to taste.