Tuesday, May 16, 2017

One Pot Lentil, Black Bean and Brown Rice

My family loves lentils, rice and beans and  that is a good thing as my oven quit working last week so this dish came together on top of the stove. A one pot meal that will satisfy everyone. Keep it mild or spice it up, make it extra cheesy or leave out the cheese - it is delicious either way - and it will feed a large family too! Combining Lentils and Rice makes this dish a complete protein, adding in the black beans adds the extra fibre and will keep your belly full. Serve it with a green salad,  some hot peppersđŸŒ¶ on the side ( for those who want even more heat) a bit of Greek yogurt or sour cream.

One Pot Lentil, Black Bean & Brown Rice

The ingredients you will need.

Cilantro for sprinkling on top

Onion and garlic, diced and minced

Onion and garlic,  sautĂ©ed for a few minutes.

Green lentils and brown rice are added into the pot

Vegetable broth is added and this will be simmered 40 minutes

Zucchini is shredded and ready to be added

The rest of the ingredients ready for the pot

All ingredients are added to the green lentil and rice mixture

The cheese is stirred in and heated until melted.

One Pot Lentil, Black Bean and Brown Rice ready to be eaten.
So fragrant, with just enough heat, topped with some Greek yogurt and cilantro.


2 Tbsp. vegetable oil
1/2 yellow onion, diced
2 cloves garlic, minced
1/2 cup uncooked brown rice (I like brown basmati)
1/2 green lentils, uncooked and  rinsed
3 cups vegetable stock
1 tsp. chili powder
1/2 tsp. cumin powder
1/4 tsp. cayenne or chipotle powder (optional)
salt and pepper to taste
1 - 15 ounce can black beans, rinsed and drained
1/2 cup diced tomatoes, drained
4 ounce can diced green chilies
1 small zucchini, shredded
1/2 cup corn kernels, frozen or canned
1 cup salsa
3/4 cup cheese, shredded (I used the Tex Mex blend)
cilantro for garnish
yogurt or sour cream for garnish (optional)

Heat a large pot or saucepan over medium high heat.
When the pot is heated add cooking oil, onion and garlic.
Sauté for a couple of minutes then add in the brown rice and lentils.
Add the vegetable stock, stir and bring to a boil.
Once boiling, cover and reduce heat to low.
Simmer for 30-40 minutes, or until lentils and rice are tender.
If there is excess liquid, drain.
Season the rice and lentil mixture with salt, pepper, chili powder, cumin and cayenne.
Add in the remaining ingredients except 1/4 cup of the cheese. Stir together.
Heat this mixture until the cheese melts.
Top with the rest of the cheese and cover with a lid until.
Heat on low until the cheese on top is melted and the mixture is bubbling.
Spoon into bowls.
Top with cilantro and yogurt or sour cream.

'Life always bursts the boundaries of formulas.'
Antoine de Saint-Exupery

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