Lentils with Castilian Rice
This Spanish-inspired dish of lentils, rice, and vegetables is hearty, flavorful, and packed with plant-based protein. It’s a delicious answer to the question, “Where do you get your protein?”
Ingredients
Calories:
462
Protein:
24.5
g
- 2.5 cups dried Castilian lentils
- 1.0 leek, sliced (not too thin)
- 1.0 zucchini, diced
- 2.0 medium carrots, sliced
- 1.0 cups chopped green beans
- .5 cups garlic (whole cloves, unpeeled)
- 5.25 cups water
- 1.0 tsp. salt (adjust to taste)
- 1.0 cups uncooked rice (about 200 g)
- 1.0 tbsp. olive oil
- 1.0 tbsp. paprika
Preparation
- Cook lentils and vegetables: In a large pot, combine the lentils, leek, zucchini, carrots, green beans, garlic cloves, water, and salt. Bring to a boil over high heat, then reduce to low. Partially cover and simmer.
- Add rice: After about 25 minutes of cooking, sprinkle the rice evenly into the pot. Stir gently, adjust the salt if needed, and partially cover again. Continue cooking until the lentils and rice are tender, about 20 minutes more (check package instructions if using quick-cooking lentils). Remove the garlic if you prefer—though it’s delicious cooked this way.
- Season with paprika: In a small pan, heat the olive oil over medium. Remove from heat and immediately stir in the paprika with a wooden spoon for a few seconds (don’t let it burn, as it turns bitter). Add this mixture into the lentils and stir well.
- Rest and serve: Let the lentils rest before serving for a thicker consistency. If the dish thickens too much, stir in a splash of water and bring back to a gentle boil.
Tips
For added convenience, cook the lentils the night before. Store them in the refrigerator, then reheat over low heat before continuing with the recipe.
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