Everyday Lentil Lunch

Another great recipe from Food Revolution Network! This easy to make recipe is a great way to use leftover rice and you can make the lentils in an InstaPot in only 1 minutes! 

Ingredients:

• 1 teaspoon mustard seed 

• 1 teaspoon cumin seed 

• 1 bunch bok choy, stems chopped, leaves sliced and separated (see Chef’s Notes) 

• 2 cups mushrooms, sliced 

• ½ cup unsalted or low-sodium vegetable broth 

• 3 medium-large garlic cloves, minced 

• 1 tablespoon fresh ginger, minced 

• 1 teaspoon ground turmeric 

• 1½ teaspoons ground cumin 

• ¼ teaspoon salt, optional 

• ¼ teaspoon ground black pepper, optional 

• 2 cups cooked brown or green lentils 

• 2 cups cooked organic brown or black rice 

• 1 to 2 tablespoons freshly squeezed lime juice 

• 1 to 2 green onion stalks, sliced 

• ¼ cup cashews or sunflower seeds 

• ¼ cup fresh cilantro, chopped 

• Optional Crushed red pepper to taste, optional

Directions:

• In a medium saucepan, toast the mustard and cumin seeds on medium heat until fragrant or they start to “pop,” about 2 minutes. 

• Add the bok choy stems (reserve the leaves for later) and mushrooms. 

• Cook for 2 minutes, stirring occasionally to prevent them from sticking. 

• Add ¼ cup of vegetable broth to deglaze the pan and continue cooking for another 3 minutes, stirring occasionally. 

• Add the garlic, ginger, ground turmeric, ground cumin, and optional salt and pepper. Cook for an additional 1 to 2 minutes.

• Add the lentils and rice plus the other ¼ cup of vegetable broth. 

• Stir and cook until the broth is absorbed and lentils and rice are warmed through. Remove from the heat. 

• Stir in the bok choy leaves until they are tender and squeeze in the lime juice. 

• Divide between plates and sprinkle with green onion, cashews, and optional cilantro and crushed red pepper. 

CHEF’S NOTES Substitutions:

Instead of lentils, use another legume like chickpeas, black beans, or edamame. Instead of rice, try quinoa, millet, farro, or wheat berries. 

Use any kind of mushroom you love like shiitake, button, or portobello. Substitute lemon juice for lime juice.

Use another herb in place of cilantro, such as parsley, basil, or chives.

Bok Choy You can use a different leafy green. If you only use leafy greens (and not the stems) add them

Robbins, Ocean; Dandrea-Russert, Nichole. Real Superfoods: Everyday Ingredients to Elevate Your Health (p. 170). (Function). Kindle Edition