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Simple Lentils and Brown Rice

For quite some time, nutritionists emphasized the importance of combining proteins, for a “complete protein”. A “complete protein” is one that contains all nine essential amino acids.  For example, brown rice and tofu, whole wheat bread and veggie patty, lentils and barley…the list goes on. Today, doctors and nutritionists alike have found that food combining isn’t necessary. We simply need to consume a good variety of proteins throughout the day to acquire those essential amino acids.

Regardless, one of my favorite and easiest dishes to prepare is lentils and brown rice. This is, in the old school sense, a meal with “complete protein”, and is super filling. A macrobiotic staple, this dish will have you full for hours and is incredibly versatile.

Myriad spices can be added to dress up the meal, including oregano, basil, red pepper, and parsley. A yummy spread from your favorite health food store can easily be stirred into the lentils and brown rice, creating an even more lively meal.

So easy to make!

*Simple Lentils and Brown Rice*

What you’ll need:

Brown rice:

1 cup brown rice

2 cups water

1 teaspoon salt

1 tablespoon olive oil

Lentils:

1 cup lentils

2 cups water

1 teaspoon salt

Spices:

1 tablespoon basil

1 teaspoon black pepper

1 teaspoon oregano

To cook the rice:

Bring the two cups of water in a large pot to a boil. Add the rice, olive oil, and salt.  Reduce to low. Simmer for about 30 minutes or until tender. If the rice begins to get dry during the cooking process, add a little additional water.

To cook the lentils:

Bring the two cups of water in a large pot to a boil. (Cook the rice and lentils simultaneously of course). Add lentils. Once boiling reduce to medium and simmer for about 30 minutes or until tender.

Drain the lentils. The rice should have absorbed the water.  Combine the lentils and brown rice together, add spices and additional ingredients to your liking. Keep in mind you can also cook other vegggies separately to add to the dish, including spinach and tomatoes. Mix it up and be creative! This recipe makes about 4-6 servings.  Hello leftovers! =)

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About govegetarianista86

After transitioning to a meatless diet two years ago, Lauren and I had no choice but to learn lots of great vegetarian recipes---and fast---after all, we always loved great food. The reason for our decision to omit meat and most dairy products from our lives was quite simple. A vegetarian diet is healthier, kinder, and ironically much cheaper than one with meat. We created this website to show that being a vegetarian is one of the easiest and most rewarding lifestyles to partake in, and hope that both vegetarians and aspiring vegetarians alike will visit Go-Vegetarianista habitually. :) About the authors: Nadya Rousseau is an actor/writer/producer residing in Beverly Hills, CA. She moved to Los Angeles almost five years ago at the age of nineteen to pursue her career and to escape the boredom of her small town. As maintaining a svelte figure is often pivotal in the entertainment industry, she finds she has no trouble staying slim and healthy as a vegetarian. In addition to loving good food and helping others, she enjoys engaging in sarcastic banter--keep an eye out for her frequent sardonic jokes--you'll surely be amused!! Lauren Rheims, is a native of Pomona, CA, and now resides in Beverly Hills, CA. She is a fashion and nature photographer, and of course loves shooting pictures of super yummy food! Lauren at first was apprehensive about becoming vegetarian, being of Creole descent, enjoying delicious seafood and meat, was more or less second nature. However after she discovered just how easy it was to enjoy the same delectable meals sans meat, she was thrilled! Lauren is excited to show everyone the simplicity and allure of vegetarian fare--and just how fun it can be!

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