Rice and Lentil Stew

Ingredients

• Lentils1/4 cup (50 g)
• Garlic1/2 clove (2 g)
• Rice1/4 cup (50 g)
• Tomato1/4 count (33 g)
• Onion1/4 count (38 g)
• Carrot1/2 medium (30 g)
• Oil1/2 tablespoon (5 ml)
• Turmeric1/4 teaspoon (1 g)
• Bay Leaves1 count (1 g)

Instructions

1. 1

   Step 1

   Wash the lentils and drain. Separately, chop the onion, carrot, tomato and garlic.

2. 2

   Step 2

   Heat a pot over high heat. Once heated, add the oil and stir-fry the onion for 5 minutes over low heat. Add the garlic, mix and cook for 2 more minutes.

3. 3

   Step 3

   Add the carrot and mix. Cook for 2 more minutes.

4. 4

   Step 4

   Add the turmeric, bay leaf and mix.

5. 5

   Step 5

   Add the lentils, rice and water. Bring to a boil, lower the heat and simmer for 30 minutes.

6. 6

   Step 6

   Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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