Hearty Bean And Lentil Dinner Bowl Recipe

About this recipe

A wholesome and diabetic-friendly dinner featuring a mix of beans, lentils, and rice, seasoned with simple spices for a satisfying and nutritious meal.

Ingredients

• - East End Black Eye Beans
• 400 G Natco Red Kidney Beans 400 G
• 250G Pinto Beans - Cool Chile Cowboy Bean Kit, 250G
• 500G Sabarot Lentils Mix, 500G
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 50G Pepper Black Ground BWFO
• 850G Riseria Campanini 3 Cereals Rice, 850G
• Black Beans 1 Kg Feijao Preto, Black Beans 1Kg
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Tata Salt

Instructions

1. 1. Combine 100 g black-eyed peas, 100 g red kidney beans, 100 g pinto beans, 100 g black beans, and 100 g lentils in a large bowl. Rinse thoroughly and soak in water for at least 1 hour or overnight.
2. 2. Drain and rinse the soaked beans and lentils. Transfer them to a large pot and add 1.5 liters of vegetable broth.
3. 3. Add 1 chopped onion, 1 tsp salt, and 1/2 tsp black pepper to the pot. Bring to a boil, then reduce the heat and simmer for 45-60 minutes, or until the beans and lentils are tender.
4. 4. In a separate pot, bring 2 cups of vegetable broth to a boil. Add 1 cup of rice and a pinch of salt. Reduce the heat to low, cover, and cook for 15-20 minutes, or until the rice is tender and the broth is absorbed.
5. 5. Once the beans and lentils are cooked, drain any excess liquid if necessary. Mix the cooked rice with the beans and lentils in a large serving bowl.
6. 6. Adjust seasoning with additional salt and pepper if needed. Serve warm as a hearty and nutritious dinner.