When the sky is grey, the days are shorter, and it’s rainy, one has no other choice but to seek comfort, comfort food to be exact. Lentils are one of my comfort foods. Usually comfort foods and healthy foods can’t stand each other but lentils and brown rice seem to be an exception. I find lentils to be flavorful and very satisfying. If you are vegetarian or simply want to reduce the amount of meat you consume, lentils are the perfect choice as they are one of the best vegetable sources for iron. In fact, lentils are popular in many parts of the world for those who adhere to a strict vegetarian diet or cannot afford meat.
In addition to iron, these little green wonders are a good source of protein when paired with rice, grains or nuts, as well as fiber potassium, folate, phosphorus, magnesium, manganese, vitamin B3, copper, vitamin A, vitamin B6, calcium, and phosphorus. Fiber is important for the health of the digestive system and for lowering cholesterol. All the more reason to cook up this easy-to-make, hearty, stew-like dish!
Ingredients:1 1/2 cups green lentils
1/2 cup brown rice
2 bay leaves
1/2 cup slices carrots
6 cups water
2 tablespoons cooking oil
5 cloves garlic, sliced
1 small yellow onion, sliced
1/2 cup diced tomatoes ( I used San Marzano)
1/3 teaspoon Hungarian paprika
1/3 teaspoon ground cumin
1/4 cup parsley
Salt and pepper to taste
Place the lentils and brown rice in a pot with 6 cups of water. Add the bay leaves and carrots. Cook on high heat until it starts boiling then reduce heat to medium to medium high heat.
About 15 minutes after they start boiling, add the tomatoes. In a separate pan, heat 2 tablespoons of cooking oil and cook the garlic and onion. When the lentils and rice are almost done, add the garlic, onion, paprika, cumin, salt and pepper. Add the parsley when the dish is cooked. Discard the bay leaves.Serve with bread.
Serves about 4.