I am all for big batch, easy recipes. This lentil and rice dish is a favourite of mine because it can be made in one pot. Plus it has lentils, my most favourite of all the legumes!
Lentils are definitely on my top 10 list of comfort foods. You won’t think I’m crazy for saying this after trying this recipe out. If you’ve never tried lentils, they’re what I call a “meaty” bean. Even the most hardcore carnivore won’t feel like they’re missing out on meat when eating this dish.
Since I’m not much of a sandwich person, I typically make this and divvy it up into lunch sized portions to store in the freezer. That definitely makes for some easy meal planning!
So next time you’re looking for a great freezer meal, or something hearty to feed the family on a cold, snowy evening (say like the one we had here last Thursday). Try this one out, you won’t be disappointed!
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- 2 tbsp olive oil extra virgin
- 1 cup green lentils dry
- 2 ribs celery diced
- 1 green pepper diced
- 1 yellow onion diced
- 2-4 garlic cloves minced
- 1 can diced tomatoes 28 oz
- 3 cups chicken broth
- 1.5 cups basmati rice
- 3 tbsp Italian seasoning
- 4 cups baby kale
- salt to taste
- Soak lentils overnight (at least 8 hours) by adding to a large bowl and covering the dried beans with water.
- Drain and rinse lentils.
- In a large French Oven, heat olive oil over medium heat and add veggies. Sauté veggies until they are tender. About 10 minutes.
- Add lentils, tomatoes, rice, chicken broth & italian season mix. Mix well and bring to a boil.
- Reduce heat and simmer on low for 20 minutes, or until the broth is almost absorbed.
- Add in kale and mix throughout.
- Season with salt to taste.
Extra Tip: You can easily veganize this meal by swapping the chicken stock with vegetable stock.
