Asian Lentil Stew (GF)
This unique dish features lentils, brown rice, onions, carrots, and spinach simmered in vegetable broth and seasoned with sesame oil, rice wine vinegar, soy sauce, and Sriracha. It is not to be missed!
- Brown Lentils
- Brown Sugar
- Jasmine Rice
- Rice Vinegar
- Sesame Oil
- Soy Sauce
- Vegetable Base
- Defrost 24 hours in refrigerator.
- In a medium soup pot, heat 1 teaspoon oil of choice over medium heat. Add the onion/carrot mixture and cook until onions have softened, about 5 minutes.
- Add 4 cups water to the pot along with the lentils and rice. Bring to a boil over high heat. Cover, reduce heat to low and simmer 30 minutes, stirring occasionally.
- Add the contents of the small cup to the pot and continue to simmer until the lentils and rice are tender, about 15 minutes. Add water as necessary to reach desired consistency. Season with salt and pepper to taste. Serve with a salad of shredded raw cabbage and carrots dressed with rice wine vinegar and sesame oil.
- White Wine
- Red Wine