gingery red lentils and rice


1.5 tbsp olive oil

1/2 yellow onion, minced

2 carrots, peeled and chopped

1 stalk celery, chopped

2 cloves garlic, minced

1 tbsp fresh grated ginger

1 jalapeno, seeded and minced

juice and zest of one lemon

1 1/4 cup red lentils

~3 cups water (more of less depending on desired consistency)

1 tsp salt

white or brown rice, cooked


Heat the olive oil over medium high heat and add the onions. Saute for about eight minutes, until tender and beginning to caramelize. Then, add garlic, carrots, celery, ginger and jalapeno. Saute for another six minutes, until veggies just start to soften and become tender.

Add lentils, water and salt and bring to a boil. Reduce heat and simmer for 20-25 minutes until lentils are tender and thick. You might need to add a little more water at the end.

Serve lentils over rice.


45 minutes