Yields 4 servings
Let me introduce you to the very first recipe that I created for PlantBasedMealPlan.com, a series of one-week meal plans I developed with Michelle Cehn. My goal was to write meal plans specifically showing how affordable plant-based eating could be. I’m super proud to say we’ve done our part in helping so many people realize how accessible and delicious plant-based eating can be. This recipe in particular has become a household staple for so many, and I couldn’t be happier.
For the Lentils:
½ tablespoon canola or vegetable oil (or 3 tablespoons water)
½ cup diced red, white, or yellow onion (about ½ medium onion)
1½ teaspoons minced garlic (about 3 small cloves)
1 cup uncooked lentils, rinsed
2 cups water and 1 vegetable bouillon cube, or 2 cups vegetable broth
1 teaspoon ground cumin
For the Base:
1 cup chopped kale, steamed
1 cup cooked brown rice or quinoa (see page 226 or 224)
1 microwaved sweet potato (about 1 pound), diced (see page 238)
Directions:
1. In a medium saucepan over medium-high heat, heat the oil (or water). Add the onion and garlic and sauté for 3 minutes or until the onion becomes tender and translucent.
2. Add the lentils, water and bouillon cube (or broth), and cumin and mix thoroughly.
3. Bring to a boil and mix until the bouillon cube is dissolved, 1 to 2 minutes. Cover and reduce the heat to low. Simmer for 20 minutes or until the lentils are soft.
4. Meanwhile, in a pot with a steamer basket, bring water to a boil over medium-high heat. Place the kale in the basket and steam for 3 to 4 minutes or until it softens.
5. Layer the rice (or quinoa), kale, lentils, and sweet potatoes in bowls.
TESTERS’ TIPS:
>>“If you don’t have a steamer basket, steam the kale by heating it on a covered plate in the microwave for 1 to 2 minutes.” —A.F. from Sacramento, CA
MY TIPS:
