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

• - Old India Coriander Leaves
• 100 G Jumbo Garlic 100g
• 1 Kg Carrots - 1kg
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Trs Cumin Powder
• - Jalpur Coriander Powder Dhana Powder
• - Biona Organic Risotto Brown Rice
• - Trs Brown Lentils
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth

Instructions

1. 1. In a large skillet, bring 1/2 cup of water to a boil over medium heat.
2. 2. Add 4 minced garlic cloves 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, 3/4 cup of brown lentils, 4 cups of vegetable broth, and 200 g of diced smoky tempeh. 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. Replace the lid and let the dish sit for 5 minutes before serving.