lentils and rice over arugula

Still had some arugula left, perfect amount for a salad for 2.  That is about all I had for perishable produce, except for carrots but those can last a little longer.  Next thought; protein.   I had considered crispy tofu, but even that seemed too heavy for how I was feeling. 

I believe lentils are one of, if not the, most healthful food.  Not only are they packed with vegetable protein, but they have loads of fiber, they are rich in iron, magnesium, folate, and many other vitamins and minerals.  Not to mention the antioxidant-rich phytochemicals that are present in most all plant foods.

Lentils and rice it is!  I looked up a recipe for mujadara once and it was so simple; basically lentils and rice cooked together with lots of cumin and garlic powder with caramelized onions on top.  So usually now when I make rice and lentils I add those 2 spices. 

Lentils are also really nice because they don’t take long to cook, about exactly the same time as brown rice!  If you have the time, soak both for an hour or so before you start cooking.  This helps make the nutrients more available to your body.  If you don’t have the time, it is very much alright!

Lentils are also like rice in that it is a 2:1 ratio for water.  Bring to boil, cover and turn down to simmer until done.  Usually about 25-35 minutes depending on how long you soaked or did not soak.   

After I drained the soak water I simmered the lentils and rice with some olive oil and the spices (garlic powder, cumin, salt and pepper and whatever else you want!) just for a short time before adding the water.  I used roughly 1 cup rice and 1 cup lentils and since I soaked for at least 1 hour, I added just over 3 cups of water (vs. 4 if you didn’t soak) and this was plenty. 

I have never, in all my life, made rice ‘correctly.’  Where you don’t lift the top until the exact minute the rice is done and then you just fluff with a fork and all the beautiful little grains are separated, light, fluffy, and perfect.  Nope!  I check on mine.  And if the rice is done before the water has been soaked up, I will leave the top off for a while and let it evaporate.  Or worse yet, if I have really over estimated the amount of water, I will drain some excess off!  Remember, anything goes. It’s just rice.  It will taste fine.

I dressed the arugula greens in a little balsamic vinaigrette (use anything you have or make one) and placed in my bowl.  Then I added the hot lentil/rice mix on top.  It was pretty and the heat of the rice and lentils perfectly wilted the arugula.  Add some wedges of lemon from the one zested last night and the leftover bread and you have yourself a delightful little meal!

btw; chocolate coconut milk with Kahlua is delicious.  Just sayin…