I am in the process of searching for a full-time job, and I am experimenting with easy recipes that can be quickly prepared and used for more than one meal. The great thing about lentils is that they do not have to be soaked like other beans! This recipe is definitely easy and is great for leftovers!
Here are a few important Soyvivor notes for this recipe:
- Since soy is a legume, there is a possibility that you could be allergic to other legumes, such as chickpeas, lentils, peanuts, black beans, green peas, etc. Talk with your doctor and proceed with care if you have not tested lentils.
- Dry lentils often come with spice packets containing soy. Just throw the packets away and make sure that the lentils themselves do not have any added ingredients.
- Make sure that your Basmati rice is made in the US (or your country of origin.) The United States FDA cannot regulate food that is packaged in another country.
Savory Lentils with Basmati Rice
1 Package (15.5 oz) Dry Lentils
2 cups Basmati Rice
1 tsp. Garlic Powder (or equivalent garlic cloves)
1 tsp. Garam Masala (plus additional spice to add at end of cooking)
1 tbsp. Onion Flakes (or equivalent onion)
4-6 slices cooked, chopped Nitrite-Free Bacon (optional)
Cook Basmati Rice and Lentils according to package directions in separate containers. When lentils begin to cook (about 5 minutes into cooking time), add garlic powder, onion flakes, and garam masala. About five minutes before lentils are finished cooking, add more garam masala to taste and add bacon bits to lentils (optional).
Ideas for additions: Bok Choy is great as a side dish or even stirred into the lentils/rice as a nutritious rice bowl.