THE CORVALLIS CARROT
What you'll be getting:
Black Lentils with Veggies and Brown Rice
Per Serving
2/3 c black lentils (cooked and soaking in water)
125g veggies (cabbage, onions, zucchini, asparagus, golden beans)
2/3 c golden brown rice (cooked)
1 T sunflower seed oil
1/4 c lemon sage seasoning sauce (lemon zest and juice, sage, fines herbes, salt, pepper, and nutritional yeast)
Equipment needed: 1 pan/pot for all of indredients
Strain lentils and set aside. When It's hot outside I like to use my outdoor grill as much as possible so that I don't heat up my house more with every meal. If you have a pot that can withstand the heat you can use your grill, otherwise, you can just cook on your burner like you normally would.
Start heating up your pan/pot. When hot, add the oil and then veggies.
Add the lentils. Cover with a lid and steam for 2 minutes. After the 2 minutes, turn off the heat.
The heat from the veggies and lentils will warm the rice. Toss everything together.
Let the veggies sautee for a bit, you will see the veggies start to gain color and will begin to get tender. This will be less than 5 minutes.
After the veggies and lentils have steamed for 2 minutes, add the rice.
Plate up your meal and finish by drizzling as much or as little seasoning sauce over top of the dish. From start to finish this dinner takes roughly 10 minutes. Enjoy!
