Since the Bittman Lentils were such a hit a few weeks ago, I thought I would share my most favorite way to make lentils…sorry Bittman, I like this one best!
And, even though Bittman’s lentils were good, and I would make them again, as I noted before, I think one of the main reasons I like these lentils better is because there is a mix of brown rice and lentils…not just lentils alone.
I’m eating these a bunch again, having gone back to following the CLEAN program…most of the time.
So, without further ado…my favorite lentil dish…so far.
Lentil Dish – CLEAN version – I adapted this from the Clean Program Forum.
1/2 cup lentils, preferably du Puy or green (I used green), rinsed and drained
1/2 cup uncooked short grain brown rice (I used organic)
3 1/2 cups vegetable broth (I used 2 cups organic vegetable broth and 1 cup organic chicken broth and 1/2 cup filtered water, because that is what I had in the pantry!)
1 bay leaf
1 tsp salt (I used pink/white Himalayan sea salt)
1 Tbsp olive oil (I used EVOO)
1 medium onion (I used three small onions from our garden)
1/8 tsp ground allspice (I used organic)
1 10 oz pkg frozen spinach, thawed and drained (I used 100% natural spinach from a sustainable farm)
Combine the lentils, rice, broth, bay leaf and salt in a medium size pot over medium heat. Bring to a boil, reduce and simmer, partially covered, for 40-45 minutes, or until all the liquid has been absorbed and the lentils and rice are tender. Discard bay leaf. Heat oil in pan over medium-high heat. Add onions and saute, stirring for 5-8 minutes until golden brown. Add onions to lentil mixture and stir. Add allspice to lentil mixture and stir. Place spinach in the pan used to cook the onions and cook over medium-high heat, for 2-3 minutes until spinach is wilted. Drain off excess liquid and add spinach to lentil mixture. Serve warm. (I also topped mine with freshly ground black pepper.) You can also serve this with grilled fish or chicken, so for my leftovers, I’ll put in some pasture-fed chicken.
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