For the past month or so, I’ve been extremely focused on accomplishing a few big tasks that mean a lot to me. This means I haven’t been focused on what I eat or my health in general. This also doesn’t mean that I’ve been eating unhealthy. I just didn’t have the time to get creative or do any kind of special shopping. I went back to basics. Rice and lentils is a meal extremely dear to my heart. This is how I used to eat at a time when I barely had any money on me. They’re affordable, delicious, accessible, nutritious and they can be prepared in big batches!
I’ve mastered this minimal ingredient meal and I figured it might help you out too! This also reminds me of how this partnership with Bindu started; we just wanted to share what day-to-day plant-based meals are really like. With time, I started taking chances and getting creative but truly, this is what I eat.
This brings me to an important piece of news: I have to take a break from writing recipes. I’ve been spreading myself way to thinly that I had to look for the photos I’d taken for this recipe for almost a full day! We might have another recipe or two to share with you but I really need to recharge and focus. I’ll be back though, my yogis! Meanwhile, keep sharing with us what you’d like to see here and we’ll make sure to make it happen!
Prep time: 5 minutes
Cook time: 20-30 minutes
Total time: 25-35 minutes
¾ cup of brown rice
1 cup of brown lentils
½ cup tomato paste
1 garlic clove
½ an onion
1 tsp ground thyme
Salt and pepper to taste
Black seed and mustard leaves to top (optional)
Step 1: Presoak your rice and lentils separately for 2 to 12 hours.
Step 2: Cook the brown rice according to package instructions or bring the brown rice to a boil with double the amount of water. When the water is halfway absorbed, cover and lower the heat completely. Let it cook until all the water is absorbed.
Step 3: Cook the lentils in double the amount of water, until they’re soft all the way through.
Step 4: Chop the onions and garlic and add them to a pot with a splash of water. Cook for 3-5 minutes and then top with the tomato sauce, ¼ cup of water, thyme and salt and pepper. Taste to adjust.
Step 5: After 3-5 more minutes, add the lentils, lower the heat, stir and let it simmer for 5 minutes. If the sauce looks too thick add ¼ cup of water.
Step 6: Serve the cooked rice, topped with the lentils. You can add black seed and any herbs or greens (I used mustard leaves) for an extra nutritional kick.