Diabetic-Friendly Lentil And Brown Rice Bake Recipe

About this recipe

A hearty and nutritious dinner option featuring lentils, brown rice, and spinach, seasoned with cumin and parsley. This diabetic-friendly recipe is perfect for solution seekers looking for a wholesome, low-fat meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Trs Brown Lentils
• - Forest Whole Foods Ltd Organic Long Grain Brown Rice
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 1 Bunch Spinach Fresh 1 Bunch
• - Mccormick Cumin Powder
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• - Tropical Sun Onion Powder
• - Bragg Apple Cider Vinegar

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a 4-quart Dutch oven or oven-safe pot, combine 3/4 cup dried lentils, 1/2 cup brown rice, 6 cups vegetable broth, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon onion powder. Stir well.
3. 3. Bring the mixture to a boil on the stovetop, then reduce the heat to low. Cover and let it simmer for 40 minutes, or until the lentils are tender.
4. 4. Stir in 3 cups of fresh spinach, 1 tablespoon chopped parsley, and 3 tablespoons of apple cider vinegar. Mix until the spinach is wilted.
5. 5. Transfer the pot to the preheated oven and bake uncovered for 10 minutes to allow the flavors to meld. Remove from the oven and let it cool slightly before serving.
6. 6. Serve warm, optionally garnished with additional parsley or lemon slices.