Nearly every weekend, one of the items on my To Do list is to make lunch for the upcoming week. I never have time in the morning (and I never make time in the evening) to make lunch for the day. It is so much easier to just have it all pre-packaged at the beginning of the week so that all I have to do in the morning is grab a container on my way out the door.
For my first allergen-free lunch-for-the-week, I looked in my pantry to see what allergy legal lunch items I had. Lo and behold, something simple, super quick, and oh-so-easy! Lentils! And I had just discovered on Delphi Forums that Trader Joe’s jasmine rice is confirmed corn-free, and I knew it would go perfectly with the lentil soup.
Unfortunately, I’m used to cooking every other type of bean except lentils, so without reading the package first, I rinsed and dumped the entire bag into my dutch oven! You do not need to replicate my silly mistake. Follow the directions on the package and cook 1 cup of dry lentils.
1 c. dry lentils
5 c. water
3-4 cloves of fresh garlic (being Cuban, I LOVE garlic, so adjust your amount of garlic to taste)
1 large onion, peeled
1 medium sized carrot, washed
1/2 tsp. ground black pepper
dash of olive oil
1 c. Trader Joe’s jasmine rice
2 c. water
dash of olive oil
1 tsp sea salt
Rinse your lentils in a wire mesh sieve a few times. Add the rinsed beans and water to a Dutch oven.
Chop your carrot and onion. These pieces can be relatively large and rough. Throw those pieces into a food processor with the garlic and process until all the ingredients are diced well. Add your diced vegetables, a generous dash of olive oil, and ground black pepper to the Dutch oven. Cook over medium-high heat until it reaches a boil, then turn down to medium-low and cook for 35-40 minutes, stirring occasionally. Salt to taste.
About halfway through the cooking time for the beans, add 1 cup jasmine rice, 2 cups of water, a dash of olive oil, and sea salt to a pot. Cook on medium-high heat until it reaches a boil, then turn the heat down to medium and cook for an additional 15-20 minutes, stirring often.
Add rice to a bowl and top with lentils, or package in individual containers for lunch. Make sure you get enough of that delicious lentil broth!