Yes! Easy Lentil and Rice Bowl

This is a perfect, delicious, fast, savory dish, even for breakfast. If you cook the lentils and rice the day before. If you precook the beans and rice, and you pre-make the hummus, you can have a hearty, healthy bowl in about 10 minutes or less. If you cook the lentils at the same time, the whole thing takes about 45 minutes. I like to soak the lentils and rice together for at least a half hour, softening them so they cook more evenly, especially if you are using larger beans like the round green lentils.

I’ve eaten this cold in the summer. This is the satisfying breakfast that makes me feel glowy and energized all day. Of course, it makes a great lunch or dinner too.

The additional benefit is it’s an easy way to take herbs.

The challenge with cooking with herbs is getting the amount you intend. If you want to take 1/4 teaspoon of a dried powdered herb, for example, you have to think about how much you’re going to eat for each meal. Then add the amount to the recipe. You can also just mix in the herbs to your bowl before you eat.

This recipe includes turmeric, shatavari, guduchi, and hawthorne berry powders to support the immune system and heart health.

Use all organic ingredients if you can.

You’re gonna need:

The hummus calls for a roasted beet, so get that going first. You can roast up a bunch of veggies easy by cutting them up, spreading them on a cookie sheet with some olive oil. You can add whatever you want to the hummus, like roasted carrots, onions or garlic. Bake at 375 F for about 50 minutes. Done. You can also use canned beets, but the flavor isn’t quite the same in my opinion.

A food processor or blender for the hummus.

Lentils and rice

1 C Red lentils, soaked for half hour to overnight

½ C brown rice, soaked for half hour to overnight

3 T Ghee

½ t turmeric

In a medium pot, add enough water to cover the lentils and rice plus about an inch more. You can get the water boiling first, but I usually just get it into the pot and then turn on the heat. Cook the lentils and rice for 25 minutes to 45 minutes, stirring occasionally. Stir in the ghee and turmeric. Add water if needed.

While that’s cooking you can get the hummus together.

Hummus

1 medium roasted beet, cut to cook evenly.

1 15oz can garbanzo beans, drained

1 15oz can navy beans, drained and rinsed

½ t Himalayan salt

Olive oil - about 4 tablespoons. I never measure, I always just pour while it’s mixing.

Water - enough to get it to the consistency you like. About 1/4 cup.

Add the amount of herbs that works for you. If you’re just starting with herbs, add enough for 1/4 teaspoon per serving. This recipe makes about 3 servings, so about 3/4 of a teaspoon of each.**

Shatavari

Guduchi

Hawthorne berry powder

Collard greens salad

1 C chopped collard greens, stems removed

Salad dressing, oil and vinegar. I like Annie’s organic shitake dressing.

Toppings:

Red onion

Goji berries

Carrots

Beet kraut. I love Pickled Planet’s Beat Kraut and Love Kraut.

Liquid amino acids or soy sauce

**or as recommended by your health care practitioner. Always check with your practitioner to see what’s right for you. Everyone is different.

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