Lentils with Brown Rice

Lentils are a staple food for us, especially as the weather has gotten colder. We buy them in bulk at The Merc, they come in a variety of colors, and they are so versatile. My mom often made (and still makes) lentil soup, which is great, and John started making lentils and rice a couple of years ago. They are a great go-to meal, packed with protein, fiber, and folate, and (big surprise) our girls love them. Here's a quick fix for some lentils and rice, but google away as there are so many different combinations of lentil meals!

Lentils with Brown Rice

• 1 C organic short grain brown rice (cook separate from lentils: 2 C water, 1 C rice, cover and simmer until done - approx 35 minutes)
• 1 C organic french lentils (these are green ones)
• Organic carrots
• Organic onion
• Bragg organic apple cider vinegar
• 3 C organic low sodium chicken broth
• Wash lentils and pick through, discarding bad ones
• Chop and saute carrots and onion in olive oil (garlic would be good, too)
• Add lentils and 1/4 C vinegar
• Cover and simmer approx 10 minutes
• Add broth, bay leaf, spices
• Cover and simmer until lentils are of desired tenderness (I probably left these for 45 minutes, or so)
• Salt and pepper
• Serve with rice

John discovered the vinegar step in this process, and I think it seals the lentil deal. Bacon is also a great addition, as it is to many recipes, but it works quite well here. Bottom line: lentils are worth a shot, if you haven't tried them. And if you have, leave some recipe ideas in the comments for us! I'm sure they'll be making an appearance again this week! Happy Monday!