Lentils and Rice

Ingredients

• Lentils1/4 cup (50 g)
• Rice2 tablespoon (20 g)
• Onion1/4 count (38 g)
• Red Pepper1/4 count (30 g)
• Tomato1/4 count (33 g)
• Carrot1/4 medium (15 g)
• Garlic1/2 clove (2 g)
• Potato1/4 medium (45 g)
• Pork Chorizo1/2 count (50 g)
• Paprika1/2 teaspoon (2 g)
• Bay Leaves1 count (1 g)
• Oil1/4 tablespoon (3 ml)

Instructions

1. 1

   Step 1

   For this recipe you to soak the lentils for at least 12 hours.

2. 2

   Step 2

   Wash and chop the potato, tomato, bell pepper, carrot, garlic and onion. Set aside.

3. 3

   Step 3

   Bring a pot to medium-high heat. Add the oil and stir-fry the onion for 5 minutes or until translucent.

4. 4

   Step 4

   Add the tomato, garlic, bell pepper, and salt and pepper. Stir and add the carrot, potato, bay leaf, paprika and chorizo.

5. 5

   Step 5

   Cook for 5 minutes. Once the time has passed, add the washed and drained lentils.

6. 6

   Step 6

   Cover with cold water, change to high heat and cook until boiling.

7. 7

   Step 7

   Next, lower to medium heat, cover and cook for 30 minutes.

8. 8

   Step 8

   Add the rice, stir and cook 15 more minutes or until the lentils and rice are cooked.

9. 9

   Step 9

   Season to taste and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lentils and Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.