I’m really busy with travel and work these days, so meals have become simple, quick, and in big pots so I can eat leftovers for several meals. So the next few posts will be less recipes and more meal ideas for those times when cooking healthy meals may seem a bit daunting. There’s really no need eat boring or unhealthy foods when you’re really busy (or broke)!

This is another meal that I eat quite often, as it is simple to make, really inexpensive, and delicious so I’m happy to eat the leftovers for days. I have to credit my good friend Caitlin Rueter, who I often stay with in NYC. She makes this all the time and although she ¬†apologizes for the simplicity of the meal, I always enjoy it and crave it again and again.

Did you know that lentils and brown rice cook in the same amount of time? This was a great discovery for me–you can pop both raw (cleaned and picked through) lentils and brown rice into a rice cooker and not have to think about them at all. Meanwhile, cook any sides or toppings you would like and you have several filling, nutritious, and very tasty meals with about as much work as it would take to make a box of mac and cheese.

Caitlin’s lentils, rice and greens

  • Rinse, and pick any stones from about a cup of lentils (I used brown, you can use any you like, French lentils are great, red lentils would result in a more creamy texture)
  • Add lentils and approximately the same amount of raw brown rice (I like long-grain,or Jasmine) to the pot or rice cooker
  • Use the proportions of 2 parts water to 1 part rice/lentil mixture
  • Cook as you would rice
  • Go do whatever you have to do for about half an hour
  • When the rice and lentils are just about done, thinly slice about half an onion, and a little garlic if you like
  • Sautee onion in a few glugs of olive oil, and a couple generous pinches of salt. Add some chile flakes if you like
  • When the onions are translucent and slightly brown, add finely sliced greens or any other vegetable (still damp from rinsing)
  • Sautee until tender-crisp, add more salt to taste, and squeeze a good amount of lemon/lime juice on top
  • Serve vegetables over lentils and rice, with more lemon and your favorite hot sauce

You could use any vegetables you like here–spinach, eggplant, tomatoes, zucchini, butternut squash, or just let the onions get a little crispy, add a handful of chopped fresh parsley, chives, or cilantro, and leave it at that. Don’t forget a big squeeze of lemon or lime juice before serving.

For a side dish/dessert, I sliced some ruby red grapefruit onto which I drizzled a little bit of real maple syrup.

Enjoy!

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