One of the meals that Mr. Science and I have taken to eating once a week or so is lentils and rice. It’s a dish that I used to make all the time when I was in university, especially when I had night classes. It’s super easy, it tastes delicious, it’s healthy and nutritious, it packs well, and it’s vegan!
Here is the recipe for healthy and easy lentils and rice:
- Cook brown rice according to package directions in one pot.
- In another pot, cook lentils according to package directions (we usually use red lentils, but we’ve also used green split peas to great success—I expect you could use just about any bean or legume here and it would work well).
- When both are cooked, mix together in one pot on the stove, toss in a generous splash of Bragg’s soy sauce, and then dump in some frozen peas and corn.
- Stir occasionally until the peas and corn are heated all the way through.
If you want to get fancy, you could add all kinds of other vegetables, herbs and spices, and even some nutritional yeast flakes or parmesan or shredded cheese. It tastes great as the above recipe for a base, and it’s perfect for when you are too busy to cook something elaborate or if you aren’t a fan of cooking, but adding in some extra things can be a great way to mix it up and make a whole new dish every time you make this meal.
What is your favourite easy go-to meal? What kinds of additions would you make to this lentils and rice recipe? Share in the comments section below!
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