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

Serves 4

• 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

1. 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.
2. 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.
3. When the vegetables start to sizzle saute them until soft.
4. 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.
5. Mix the rice and the lentils together.  Split into four portions.  Top each with 0.8 oz of shredded cheese.