My intention here was to make a simple dish that is a complete meal. I stuck to the plan and it was a success. Although it does require cooking rice, broccoli, and lentils, it is incredibly easy, straightforward, and relatively quick. So all you do is cook the 3 main ingredients, chop some cilantro, and then dress with olive oil, lemon juice and cumin.
I decided to add the cumin later to add a little something to the dish to make it a little more flavourful. I toasted the cumin seeds, and then ground them in a mortar and pestle. This is the most complicated thing in this recipe however not 100% necessary. While toasting the cumin seeds and grinding them yourself is nice, you could also use ground cumin. Skipping the cumin all together is another option if the lemon, olive oil and cilantro does it for you.
This really is a well balanced meal providing you with complex carbohydrates, protein, healthy fats, fibre, as well as an array of vitamins and minerals. A meal that will fill you up without weighing you down, and provide you will slow burning, long lasting energy. All this at a very affordable price. Hard to get more nutrients for less. A great weekday meal when you don’t have much time. Bring the leftovers for lunch and avoid going out for that unhealthy meal that some of us end up turning to when we haven’t brought a homemade lunch to work.
Lentils, Rice and Broccoli (Lemon, Cilantro & Cumin)
1 cup brown or green lentils, rinsed and picked through
1 cup brown basmati rice, rinsed
4 cups of broccoli florets, (the smallest florets you can cut)
1/4 packed cup finely chopped cilantro
1/4 cup lemon juice
1/4 extra virgin olive oil
1/2 tablespoon cumin seeds, toasted and then ground
salt and pepper to taste
In a medium sauce pan, combine the lentils with 4 cups water. Cover, bring to a boil, reduce heat to medium low, and cook for 25-30 minutes, until the lentils are tender but not falling apart. Drain and set aside in a large mixing or salad bowl.
At the same time, in another saucepan, combine the rice with 2 cups of water. Cover, bring to a boil, reduce heat to medium-low, and cook for 20-25 minutes, until all the water has evaporated and the rice is cooked. Add the rice to the same bowl as the lentils.
In one of the same pots you have already used, steam the broccoli for 4-5 minutes until just tender. Be sure to not overcook. Drain and add the the bowl of rice and lentils.
Now add the cilantro, lemon juice, olive oil, ground cumin, salt and pepper.
Taste and adjust seasonsings to your liking; more lemon juice, more salt and pepper etc.
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