Red Lentils and Rice ~ Twisting up Traditional Red Beans and Rice~

Red Lentils and Rice ~ a twist on Red Beans and Rice ~


This dish was inspired by red beans and rice, but it has no meat and is extremely healthy -- loaded with protein, fiber, and vitamins and minerals!

Better yet, my oldest daughter has a "thing" about beans; she won't touch them. When I told her these were more like peas, she looked suspicious but she ended up cleaning her plate! LOL! Oh the things we do to get "good" food into our kids!

This one takes very little time and effort -- so simple; the rice is the only thing that takes any time and you could easily use a quick cooking rice if needed. I like the traditional slow cooked brown rice with this dish. (It's about 45 minutes, but once you put it on and turn it to low -- you just sit back and wait for dinner!

Ingredients ~
1 T olive oil
1 T butter
1 (1 lb.) bag of Goya red lentils
2 leeks, cleaned and chopped
2 carrots, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 T fresh grated ginger
1 t. curry powder
2 t. cumin
1 T. balsamic vinegar
4 c. vegetable stock + a little extra water if lentils get dry while cooking
sea salt to taste ( I used about a teaspoon and a half)
cracked pepper
fresh thyme
fat free Greek yogurt
brown rice (follow directions on package)

In a dutch oven heat oil and butter on medium high. Add the veggies except the garlic and saute for about 5 minutes to soften. Add garlic and cook another minute. Add the ginger, curry, and cumin. Stir to combine. Add vinegar and cook another minute. Add the stock and salt and pepper. Add the lentils. Stir and reduce heat. Cover and simmer for about 15 minutes. (I overdid mine to 20 and the lentils broke down slightly more than I wanted -- I like a little bite to them, but the flavor was great.)

Before serving, add thyme. Serve on rice with a dollop of yogurt. This is such a healthy comfort food and you can feel good about what you're giving your family! We had crusty bread with olive oil and herbs along with this dish.

{Note: here's a tip if your lentils break down too soft; I had plenty left over, and I plan to do this. In a blender, place the leftover lentil mixture. Add 1/4 c. white wine, 1/3 c. additional vegetable stock, and 1/2 c half and half. Puree until creamy, transfer to a medium sauce pan, heat,  and serve as soup with croutons.}