Red Lentil and Vegetable Rice Bowl

Servings: 4

Directions

1. In a large stockpot, heat oil over medium heat. Sweat the onion, garlic, carrots and bell peppers until softened, about 5-7 minutes.

2. Add spices and cook for 1 minute more.

3. Add lentils, potato, broth and salt/pepper to taste.

4. Bring to a rapid simmer, then cover and reduce to a low simmer.

5. Cook for 30-45 minutes or until thickened and the lentils are starting to fall apart and thicken the stew.

6. Uncover, increase the heat to medium, and continue cooking 10 minutes more or until thickened to desired consistency.

7. Reheat prepared brown rice in the microwave. Divide rice into bowls, top with lentil stew, and garnish with yogurt/sour cream, diced tomatoes and cilantro as desired. Enjoy!

Ingredients

• 2 c. prepared brown rice

• 2 tsp. olive or coconut oil

• 1 medium onion, diced

• 2 medium garlic clove, minced

• 2 medium carrots, diced

• 2 red bell peppers, diced

• 2 tsp. ground cumin

• 1/2 tsp. garam masala (or 1/4 tsp. ground coriander and 1/8 tsp. each of cinnamon, and cardamom)

• 1 cup red lentils

• 1 new potato (red or Yukon gold), diced small (peeled if desired)

• 4 c. chicken or vegetable broth

• Salt and pepper, to taste

• Plain greek or regular yogurt, or sour cream (optional)

• 2 roma tomatoes, diced (optional)

• ¼ c. cilantro, chopped