Brown Rice And Lentils With Smoky Tempeh Recipe

About this recipe

A hearty and gluten-free dinner featuring brown rice, lentils, and smoky tempeh, seasoned with warm spices and fresh cilantro. Perfect for solution seekers looking for a satisfying vegetarian meal.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 100 g Garlic - Single Clove
• 200 g Orange Carrot (Gajar)
• 100 g Sambar Onion Peeled
• 250 ml Coco Mama Coconut Milk
• 100 g Jk Jeera Powder / Cumin Powder
• 100 g X 3 Mtr Coriander Powder Combo
• 1 kg Whole Farm Premium Brown Rice

Instructions

1. 1. In a large skillet, bring 1/2 cup of water to a boil over medium heat.
2. 2. Add 1 minced garlic clove, 1 diced carrot, and 1 chopped onion to the skillet. Cook for 5-7 minutes until the vegetables are tender.
3. 3. Stir in 2 teaspoons of ground cumin and 1 teaspoon of ground coriander, allowing the spices to bloom for 1 minute.
4. 4. Add 1 1/2 cups of brown rice and 3/4 cup of brown lentils. Mix well, then stir in 4 cups of coconut milk. Mix well.
5. 5. Cover the skillet, reduce the heat to low, and simmer for about 45 minutes, or until the lentils and rice are tender and the liquid is absorbed.
6. 6. Fluff the rice and lentils with a fork, then stir in 1/4 cup of chopped fresh coriander leaves.
7. 7. Let the dish sit for 5 minutes before serving.