Monday, April 12, 2010

Vegetable Lentils and Rice

First, let me start this post off with an apology for neglecting you for so long! I have to admit, since spring has sprung and the weather has been so irresistibly beautiful, I haven't spent much time slaving over the stove. We've been planting flowers and playing outside so much that our meals have been pretty last minute and simple lately, not really 'share worthy'! So... I decided that I can't neglect my kitchen any longer!

The recipe that I am about to share is perfect for this amazing weather. Easy, refreshing and filling. But not the bad kind of filling that leaves you feeling like you just swallowed a horse whole! ;)

Note: If you don't own a rice cooker, I HIGHLY recommend you get one! It will be the best $13 (cheap walmart one) that you ever spent if you like rice like I do!

Vegetable Lentils and Rice

2 medium carrots (not peeled or you loose the flavor and some of the nutrients!! ;))
1/2 of a small yellow onion, diced
2 stalks celery, diced
2 cloves garlic. minced
approx 3 tbsp fresh parsley, chopped
couple dashes garlic salt
2 cans vegetable or chicken broth
1 tsp lemon juice (you won't be able to taste it, it just wakens up the flavors!)
1 cup red lentils (regular lentils are fine too)
2 cups cooked rice (white or brown... your call!)

Drizzle a couple tbsp or so of olive oil into a large pan. Toss in your chopped carrots, onion, celery, garlic, parsley, and garlic salt. Sautee until your onions are translucent. Deglaze your pan with the chicken broth and pour in your lemon juice and lentils. Bring to a boil for about 5 minutes. Then turn your heat to low and simmer for about 45 minutes or until your lentils are tender.

Serve hot over rice and enjoy!

Get creative!!! Try adding some curry powder and a can of diced tomatoes for an indian flare and serve over jasmine or basmati rice! OR... add some extra water to your broth and make a soup!