Let it Flow

This one is a favorite of mine and my husband’s. It’s so easy and flavorful. To keep it vegan, leave the butter and cheese out of the recipe - this dish will still have plenty of flavor. Add a green salad to make this a complete meal!

Source: The Ultimate Southern Living Cookbook, c. 1999, pg 290

Cheesy Lentils and Rice

1 2/3 cups water
2 tablespoons butter, divided (I didn’t use the butter in the rice and used olive oil for sauteing.)
1/2 teaspoon salt
2/3 cup uncooked brown rice
1 cup dried lentils
1 cup chopped onion
1 cup chopped green pepper (I used a red bell pepper)
2 cloves garlic, minced
1 (14 1/2 ounce) can diced tomatoes, undrained
1 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper
1 1/2 cups shredded cheddar cheese

Bring water to a boil in a heavy saucepan, add 1 tablespoon butter (I did not add butter) and 1/2 tsp salt. Stir in rice. Cover, reduce heat, and simmer 45 minutes or until rice is tender. Set aside.

Cook lentils according to package directions; drain and set aside.

Melt remaining 1 tablespoon butter (I used olive oil) in large skillet over medium heat; add onion, green pepper, and garlic and cook until tender, stirring often. Stir in lentils, tomatoes, and next 4 ingredients; cover, reduce heat, and simmer 20 minutes, stirring occasionally. Stir in brown rice. Sprinkle with cheese. Cover and let stand 5 minutes before serving.

Enjoy!

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