Quick Lentil Rice Dish
Need a dinner idea for Meatless Monday? This lentil rice dish is quick and easy, and also healthy! Use chicken broth, or vegetable broth to make it vegan. Melt shredded cheese – dairy or dairy-free – on top if you like. Cheddar or Monterey jack tastes great with this. I’ve been making this for many years, starting long before I cooked often. Instant brown rice isn’t something I use for anything else, but it works well in this dish and helps this meal cook up so quickly. I prefer shredded carrot in this but thinly sliced carrot works great as well. Soaking the lentils while you cut up the veggies softens them and also cuts down on the cooking time.
This recipe is top 8 allergen free, gluten free, seed free, corn free, and optionally vegan. We have this as a meatless main course, or as a side dish to grilled or baked meats. I used to feed this as finger food to my non-allergic son when he was a toddler by melting cheese into it and creating cheesy rice balls – a great way to get healthy lentils into a growing body!
If you need a veggie side to go with your meal, maybe try out my Roasted Cauliflower recipe – it’s been a big hit!
Quick Lentil Rice Dish Recipe
Ingredients:
2 T. olive oil
1 cup dry lentils (the standard brown ones)
1 cup sliced green onions (approx. one bunch)
1 cup shredded or thinly sliced carrot (approx. two medium)
2 + 1/4 cup chicken or vegetable broth
1 cup instant brown rice
Directions:
Rinse lentils and let them soak in clean water while you prep the carrot and green onion.
Heat olive oil in a large skillet over medium-high heat. Add carrot, green onion and drained lentils. Cook for four minutes, stirring often.
Add broth and bring to a boil. Cover the skillet, turn down heat and simmer for five minutes.
Stir in brown rice, cover, and simmer for 15 to 20 minutes, until the lentils and rice are tender and the broth is absorbed. Enjoy!
