I had some brown lentils and rice cooked already and decided to make a tomato based meal. I usually repeat this weekly but it really helps to have whole grains cooked ahead of time. Try it! It might be that extra kick you needed. When you look in the fridge and see grains that are ready to go versus uncooked grains in the cupboard, it makes a huge difference.
It’s a good idea to double the recipe when cooking meals. You will have extra for dinners later in the week or can also use them for packed lunches at work. It doesn’t take much time to chop a few more things but you will be thrilled when you open the fridge and have a meal that is ready to go. It will prevent you from reaching for convenience foods.
Tomato Lentil Stew
2 cloves garlic
2 tsp olive oil
1 tbsp cumin seeds
1 tsp fennel seeds
1 tsp ground coriander
1 tsp curry powder
1 tsp sea salt
1-3 tbsp tomato puree
5 tomatoes, chopped
2 celery stalks, chopped
2 carrots, chopped
2 onions, chopped
2 potatoes, chopped and boiled
3 cups spinach
1 cup cooked brown rice
1 cup cooked brown lentils
Cracked pepper to taste
Cook the garlic in olive oil then add the cumin seeds and fennel seeds. Add the other spices and continue to stir. Stir in a splash of water if it is sticking. Add the tomato paste, onions, celery, carrots and tomatoes. Cook for 5 to 10 minutes. Add in the potatoes that have already been cooked and add in the spinach as well. Mix in the lentils and rice. Enjoy!
