Lentils & Rice (Vegan)

Ingredients

• ½ cup dried brown or green lentils
• ½ cup long-grain white rice
• 1 cup warm water
• 1 vegetable stock cube
• 1 teaspoon soy sauce
• 1 tablespoon olive oil
• ½ medium onion, finely diced
• 3 cloves garlic, minced
• 2 carrots, peeled and finely diced
• 1 green pepper, finely diced
• 1 large tomato, diced
• 1 teaspoon smoked paprika

Instructions

1. Rinse lentils under cool water. Transfer to a pot, cover with water, bring to a boil,
   then simmer 15–20 minutes until tender. Drain and set aside.
2. Rinse rice under cool water to remove excess starch. Set aside.
3. Dissolve stock cube in warm water and stir in soy sauce. Set aside.
4. Heat olive oil in a medium pot over medium heat. Add onion, garlic, green pepper,
   carrots, and tomato. Cook for about 10 minutes until vegetables soften.
5. Stir in smoked paprika and cook for 30 seconds until fragrant.
6. Add rice and stock mixture. Bring to a boil, cover, reduce heat, and simmer
   12–15 minutes until liquid is absorbed.
7. Turn off heat and let steam for 10 minutes without removing the lid.
8. Uncover, add cooked lentils, and gently mix to combine.

Nutritional Information (Per Serve)

Calories: 239 kcal, Carbohydrates: 41 g, Protein: 9 g, Fat: 4 g, Saturated Fat: 1 g, Fibre: 10 g, Sodium: 284 mg, Potassium: 522 mg, Vitamin A: 5718 IU, Vitamin C: 33 mg, Calcium: 47 mg, Iron: 2 mg

Reference

Writer: John Musumeci

Source: The Stingy Vegan