Cheesy Southwestern Lentil & Brown Rice Bowl
An easy vegetarian (or vegan!) meal
Remember our vegetarian week back in August? It put me in a more veggie mindset, so I pulled out my recipe box to see what else I could add to my list of meatless meals… and found this gem! I had forgotten about it, but once I read the recipe again, I remembered how good it was— saucy, spice-infused lentils are cooked with brown rice, tomatoes, and peppers, then smothered in cheese and topped with fresh cilantro— a dream.
This recipe is also fun because it’s a little bit unique: it’s not a soup, not a stew, and not really a Thing On Rice (my catch-all category for things like curries and gumbo), since the rice is cooked with everything else. It’s honestly more of a porridge, though I hesitate to use that word, lest it deter you from trying it. (Porridge = not the sexiest word). Really it just means that everything has been infused with the spices, and that each bite will deliver the same flavorful goodness as the others.
The original recipe I tested is from Platings + Pairings, but it’s for the Instant Pot; I don’t have one, so I adapted the recipe to be made on the stove. The recipe also called for taco seasoning, but I opted for the spices I already had in my cabinet. I also thought the original recipe tasted a little bit— what’s the word— earthy? So I swapped paprika for chili powder and added some apple cider vinegar to brighten up the dish.
Just a heads up: having tested the recipe a few times recently, I can tell you that the leftovers aren’t particularly amazing on their own, but they do come back to life with a bit of chicken broth and salt, and maybe a teeny splash of apple cider vinegar. (The vinegar truly makes all the difference in this recipe— don’t leave it out!)
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Cheesy Southwestern Lentil & Brown Rice Bowl (adapted from Platings + Pairings)
Cook time = 1 hour (20 minutes active time)
Serves: 4-6
For Dietary Restrictions
Gluten free: this recipe is gluten free.
Dairy free: use vegan cheese (or omit)
Kids Can Help
Grate cheese, wash produce, open cans, peel onion and garlic, measure lentils, rice, and spices
Ingredients
½ of a red onion
1 red bell pepper
4 garlic cloves
1 Tbsp olive oil
1 ½ cups brown rice
¾ cup brown lentils
4 cups of water
1 15 oz can of petite diced tomatoes
1 4 oz can diced green chiles
2 tsp cumin
2 tsp paprika
2 tsp dried oregano
1 - 1 ½ tsp salt
2 Tbsp apple cider vinegar
to garnish:8 oz shredded cheese, such as mozzarella or sharp cheddar
1 bunch fresh cilantro
pickled jalapeños (optional)
Directions
Step 1
Peel and mince garlic cloves and red onion; wash and finely chop the red bell pepper and cilantro.
Step 2
In a medium-large pot with a tight-fitting lid, heat 1 Tbsp oil over medium heat. Add the garlic, onion, and bell pepper and cook about 5 minutes until starting to soften.
Step 3
Add 1 tsp of salt and 2 tsp each cumin, paprika, and dried oregano to the pot; stir and cook for 5 more minutes.
Step 4
Add the lentils and brown rice and increase heat; fry briefly to toast the rice, 1-2 minutes, stirring continuously to avoid burning.
Step 5
Open the diced tomatoes and add them (undrained) to the pot, then fill the can with hot water twice, adding the water to the pot each time. Open the diced green chiles and add them to the pot, then fill the green chili can with water one time and add it, too.
Step 6
Place the lid on the pot and increase heat to bring everything to a boil (this may take several minutes), then lower heat to the lowest setting. Simmer gently for about 40 minutes until the rice and lentils are tender.
Step 7
At the end of cooking, gently stir in 2 Tbsp of apple cider vinegar. Taste for seasoning, adding more salt if desired.
Step 8
Spoon the lentils into bowls and add ⅓-½ cup of cheese to each bowl, then top with the cilantro and pickled jalapeños before serving.
