This is an adapted recipe from Supermarket Vegan on page 97. I changed a few things, added in some vegetables and we had a filling dinner awhile later! I got fancy and used french lentils which I love. Unlike regular lentils (often called brown or green) the french ones don’t get mushy. They are small, puffed up discs that have a brilliant speckled green color. Texture, taste and amazing color in meals – you will love these! If you haven’t seen them before read the above link or click-through to see them on Amazon: Bob’s Red Mill French Green Lentils.
Brown Rice and Green Lentil Pilaf
- 4 cups lower sodium vegetable broth or 4 cups water + 4 tsp lower sodium bouillon ( Vogue Cuisine Vegetable Soup & Seasoning Base – Low Sodium, Gluten Free )
- ¾ cup french lentils, picked over and rinsed
- ¾ cup long grain brown rice, rinsed
- ¾ cup carrots, peeled and diced (about 3 medium)
- 1 medium red onion, peeled and diced
- 2 Tbsp extra virgin olive oil
- 1 Tbsp roasted garlic (jarred)
- ¼ tsp ground black pepper
- Guacamole and tortilla chips for the side
Add the broth through the pepper into a large deep sided skillet (non-stick is best). Bring to a boil, cover tightly and cook over medium-low for 45 minutes, gently shaking the skilled every 5 to 10 minutes the first 30 minutes.
Serve in bowls with chips and guacamole (or salsa).