What you'll be getting:

Black Lentils with Spring Veggies

Per Serving

1/2 c black lentils

125 g veggies (cauliflower, purple broccoli, zucchini, chard, green onions, kale) 

1/4 c quick cook brown basmati rice 

2 T herb seasoning sauce (oil, lemon balm, parsley, sage, fines herbes, nutritional yeast, lemon juice, salt, and pepper)

Equipment needed: 1 pot of water for rice, 1 sheet pan (2 pans for 3 or 4 servings) 

Preheat oven to 425. 

Start boiling water for the rice, when it has come to a full boil, add the rice and boil for 15 minutes. When rice is complete, strain and return it to the pot. Place a lid on it to help steam it. When your oven reaches 425, place the veggies on a sheet pan and place in the oven. Set a timer for 15 minutes. 

When there are 5 minutes remaining, pull the sheet pan from the oven and add the chard and lentils. Return to the oven to finish cooking for 5 minutes. 

When the timer goes off, pull the sheet pan from the oven and add the seasoning sauce. 

Toss the lentils and veggies with together with the sauce. Plate the rice and top with the lentils and veggies. From start to finish this dinner takes less than 20 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630