Lentil Rice Supper

If you’re like me, then you’re often on the lookout for recipes that are filling, nutritious, easy to make, and easy on the pocketbook.

Here’s one that satisfies all of those criteria, and it’s a cinch to modify based on taste.  It can function as a side dish or, if you’re like us, work as a main meal.

Lentil Rice Supper

  • 1 onion, diced
  • 2 – 3 medium carrots, peeled and chopped
  • 1/2 C lentils {I’ve used brown and French green}
  • 1/2 C uncooked rice {I prefer wild rice}
  • 6 – 7 button mushrooms, chopped with stems
  • 1 2/3 C broth {veggie, chicken, or beef – you choose}
  • 2 – 3 T of extra virgin olive oil

Put the olive oil, onion, and carrots in the pot.  Sauté for a few minutes, till onions begin to soften.

In the meantime, put the lentils in a small bowl and cover with very hot water.  Let them soak for a few minutes and then drain off the excess liquid.

Add lentils, rice, and broth to the pot.  Bring to a boil, then cover and simmer on low for 30 minutes.  Add mushrooms, replace cover, and simmer for a further 20 minutes.  Season to taste.

Some Variations: You can add a chopped green capsicum {bell pepper} or some chopped cooked chicken.  Throw a cup of peas in there.  You could also cook up some Italian sausage at the very beginning, add the veggies, and follow the rest of the recipe from there.

The lentils in this dish aren’t soft and smushy, so if you like your lentils that way, then leave them in the hot water for a bit longer.  This is a great dish for putting together and then forgetting about while I’m doing other stuff.  You don’t need to stir it while it’s simmering away.

Chris and I aren’t the only ones who like this particular dish.  I’ve taken a couple of spoonfuls out, pulsed them a few times with a hand blender, and served it to Joe.  He loves it, but no surprises there.  The boy eats pretty much everything we put in front of him!

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