Rice & Lentils

Simple and Savory Brown Rice

1 cup brown rice (I like Basmati) rinsed

2-3 cups of water or vegetable broth

1 bay leaf or curry leaf

2 tbsp ground flaxseed

½ tsp sea salt

Cracked pepper to taste


Hearty Lentil Recipe


1 cup brown or green lentils

2 ½ cups of water or vegetable broth

1 – 2” piece of kombu soaked in water then diced

1 bay leaf

2 tbsp balsamic vinegar

¼ cup nutritional yeast

2 tbsp extra virgin olive oil

½ tsp red pepper flakes (or to taste)

½ tsp garlic salt (or to taste)

½ tsp cracked pepper


Place large skillet (with fitted lid) over medium high heat.  Add rice, bay leaf, flax, salt, and pepper giving it a few turns to toast the rice a little.  Add water or broth and bring to boil.  Reduce to low simmer and cover tightly.  Cook for 45 minutes and remove from heat (DO NOT remove lid).


  1. While rice is cooking, add lentils, kombu, water, or broth to large sauce pan along with bay leaf.  Bring to boil and reduce to simmer.  Cook with tilted lid for about 30 minutes or until lentils are very tender (add more water if needed).
  2. While lentils are cooking, in small bowl, whisk together nutritional yeast, olive oil, vinegar, red pepper flakes, garlic salt, and pepper.
  3. Toss cooked lentils with olive oil and vinegar blend.   Enjoy with rice and your favorite green or salad for a hearty, satisfying complete meal.  (See my collard green recipe).


If you’re up for a little more work, add another layer of flavor by sautéing onions, celery, garlic, and carrots in a little olive oil before adding lentils and water.