Lentils with rice & vegetables, this dish will surprise you! (Pleasantly)

Ingredients

• LENTILS & RICE
• 170g wholegrain rice (I use organic), barley or quinoa
• 170g brown lentils (the ones you have to cook for around 30 minutes, I buy puy lentils and soak for a few hours before with a 1 cm kombu strip, not necessary)
• 1 tbsp organic yeast- and MSG free stock
• 1/2-1 cucumber
• 3 organic carrots (I always buy organic carrots)
• 3 well ripened (red!) tomatoes
• Shredded cheese (like mozzarella)
• SAUCE:
• 100 ml coldpressed olive oil
• 1-2 tbsp lemon juice (freshly squeezed best)
• 1/3 tsp sea salt or Himalaya salt

Method

1. LENTILS & RICE
2. Rinse the rice under cold running water in a sieve for a minute. (I also soak my grains for a few hours (1-10 hours, depending on how much I manage to think in advance:). Put them in a saucepan with around 400 ml of water and boil using low heat for around 40 minutes or until cooked.
3. Do the same with your lentils but use around 500 ml of water and boil them with the kombu strip and stock.
4. When the rice and lentils are almost cooked, cut down the cucumber, carrots, tomatoes and you can also use red onions if you like (see photo), your choice. I also like red peppers.
5. Put everything neatly together on a plate and serve with the sauce.
6. SAUCE (do not skip it!):
7. Mix together and serve with the lentils, rice and vegetables.