This dish of rice and lentils is a wonderful addition as the weather gets colder. It is a hearty meal, loaded with fiber and protein that is very lasting and sustaining. This recipe can be included in seasonal cleanses, it is great to eat before religious fasts and it keeps well for 3-5 days so make a big batch.
I highly recommend to soak the rice and the lentils overnight (for 8 hours) as this makes them much more digestible and nutritious.
Rinse 1 cup of brown rice, I use basmati but you can use any kind.
Rinse 1 cup of green lentils.
Saute 1 large onion and 2 cloves of garlic in 1 tablespoon of coconut oil until onion turns golden.
Add 1/2 teaspoon turmeric, 1 teaspoon of cumin, 1/2 teaspoon of cinnamon, 1 teaspoon of chopped or grated ginger, salt and pepper to taste and sauté for 2 more minutes.
Rinse and add the rice and the lentils and sauté for another minute.
Add vegetable broth or water to cover all the rice and lentils completely, cover the pot and bring to a boil, lower the flame and cook until all the water is absorbed and the rice and lentils are done, adding more water if needed.
Turn the heat off and add 1/2 a cup of chopped cilantro or parsley.
Toss well and serve with a salad or with steamed vegetables.
To follow a seasonal cleanse please check out my CLEANSE FOR ALL SEASONS. This recipe and many others can be enjoyed as you heal your digestion, boost your immune system and increase your energy.
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