If you want to know what recipe I repeat most often, it’s lentils, rice and cheese. This recipe never lets me down. It’s easy to make, hits your macros and is VERY filling for a low calorie count. I make this when I am not feeling creative, or in this case, not able to eat my regular calorie count. I typically split this meal in two when I’m at work and am completely satisfied. I found a recipe for this a while ago, but I can’t find it again. It was a good recipe, but it asked for high sodium ingredients and a cooking method that just didn’t work. Throwing the lentil and rice in the oven with the liquid left me with undercooked rice and overcooked lentils. So, of course I modified the recipe. Here is the recipe I use to this day:
Kerry’s Lentils, Rice and Cheese
- 1 yellow onion, chopped
- 1 large carrot, chopped
- 1 bell pepper, chopped
- 1 1/2 cup dry brown lentils
- 1/2 cup brown rice
- 32 oz container of low sodium chicken stock
- 3.5 oz cheddar cheese, shredded
- Cooking spray
- Add the half cup of rice and one cup of stock to a rice cooker or a pan with a tight fitting lid. Follow the instructions for brown rice or bring the rice and stock to a boil. Reduce to a simmer and cover. Cook for 45 minutes.
- Add the vegetables to a large dutch oven or other large pan. Spray the top of the vegetables with cooking spray. Begin heating over medium heat.
- When the vegetables start to sizzle saute them until soft.
- Add the lentil and the rest of the stock to the pan with the vegetables. Bring to a boil and reduce to a simmer. Cook covered for 20 minutes. Remove from the heat and let sit until the rice is cooked.
- Mix the rice and the lentils together. Split into four portions. Top each with 0.8 oz of shredded cheese.