Lentils And Rice With Smoky Tempeh Recipe

About this recipe

A hearty and gluten-free dinner featuring lentils, brown rice, and smoky tempeh, perfect for those seeking a satisfying and nutritious meal. This dish is packed with flavor and ideal for solution seekers looking for a balanced, protein-rich option.

Ingredients

• 50G Picard Chopped Flat Parsley
• 1 Kg Yellow/White Onion 1kg
• 1 stick Organic Celery Stick
• 1 Kg Carrots - 1kg
• 250G Shallot Onion - 250g
• - Forest Whole Foods Organic White Quinoa
• - Filippo Berio Garlic Flavoured Olive Oil
• 100G Terre Exotique Winemaker'S Salt, 100G
• 50G Pepper Black Ground BWFO
• 500G Sabarot Lentils Mix, 500G
• 10G Top-Op Bay Leaves 10g

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large, deep saucepan over medium heat.
2. 2. Add 1 diced onion, 2 chopped celery stalks, and 1 diced carrot. Cook for 5-10 minutes, stirring occasionally, until the vegetables begin to soften.
3. 3. Stir in 1 tablespoon of minced shallot, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper. Cook for another 1-2 minutes until fragrant.
4. 4. Add 2 cups of rinsed lentils, 1 cup of rinsed quinoa, and 3 bay leaves to the pot. Pour in 4 cups of water and bring the mixture to a boil.
5. 5. Reduce the heat to low, cover the pot, and let it simmer gently for about 30 minutes, or until the lentils and quinoa are tender and the liquid is absorbed.
6. 6. If the lentils and quinoa are not fully cooked, add a small amount of water to keep the bottom of the pot moist, cover, and cook for a few more minutes.
7. 7. Once the lentils and quinoa are tender, remove and discard the bay leaves. Taste and adjust the seasoning with additional salt and pepper if needed.
8. 8. Fluff the mixture with a fork, garnish with 2 tablespoons of chopped parsley, and drizzle with a little more olive oil before serving.