What, Monday again? Oh yes! I read a funny saying about this today, “I would need another day of rest between Saturday and Sunday.” I can understand that, but unfortunately Monday always catches up with us. In addition, there is the repetitive question of what is being cooked. Most of the time the fridge is empty, time is short and hunger is great. Exactly for these problems I have the perfect solution. A vegetable pan with rice and lentils, Voilà! This one is easy, tastes good and makes you really full. I would say Happy Monday!
Rice and lentils can be so sexy
Let’s take it a step further and look at how healthy this food is. Rice and lentils are the perfect combination when it comes to amino acids. Amino acids? Essential amino acids cannot be produced by your body and must be supplied from outside. Lentils contain not only 9 essential amino acids, but also a lot of easily digestible vegetable protein. Perfect for anyone who goes through life actively and pays attention to a healthy diet.
Here again the advantages of lenses at a glance:
- fast preparation
- little fat
- rich in vegetable protein
- gluten-free
- Supplies all nine essential amino acids in combination with a whole grain product (brown rice)
Rice, rice, baby!
Rice is not only delicious, but also damn practical. I often pre-cook a large amount of rice on Sunday and store it in the refrigerator. Perfect for getting a quick dish on the table in minimal time. Combined with lentils and vegetables, this “Schmankerl”, as we say in Bavaria in 30 minutes on the table. The final touch is given to the vegetable pan thanks to a delicious creamy sauce. I could actually lie down in that.
The beauty is that you can use vegetables of your choice. So there are no limits to your imagination (or the current contents of your fridge).
Here is a small selection of my favorite vegetables:
- Broccoli
- Carrots
- Spring onion
- Paprika
- Zucchini
30 minutes time , a handful of vegetables, rice, Lentils and a damn tasty sauce. That’s all you need to surprise yourself and your loved ones with a great dish on a Monday. I would say, here we go, right?
Simple fried rice with lentils (vegan, gluten-free):
- Asian flavored
- High protein
- With lots of vegetables
- filling
- Easy to make
Are you ready for your simple fried Rice ? I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Simple fried rice with lentils (vegan, gluten-free)
FOR THE RICE:
- 30 ml Frying oil or other heat resistant oil
- 240 g ready cooked green lentils drained and well washed with cold water*. …if you use uncooked lentils, finish cooking them beforehand according to package instructions.
- 185 g Rice, cooked I use whole grain basmati rice, for uncooked rice just take half and cook separately according to package instructions
- 250 g mixed vegetables washed and cut into small pieces e.g. broccoli, carrots, peppers, green onion, etc.
- 2 Garlic cloves peeled and chopped or pressed
FOR THE SAUCE:
- 45 ml Tamari or another gluten-free soy sauce
- 32 g Peanut butter if salted please use further salt sparingly
- 1 Garlic cloves peeled and chopped or pressed, alternatively 1 tsp garlic granules
- 1 Bird Eye Chili ground or other chili powder to taste
- 15 ml Sesame oil alternatively another tasteless oil
TO SERVE:
- Black cumin seed
- Fresh basil
- Fresh coriander leaf
Anleitung
- Cook rice according to package instructions or preferably precook (this saves time).
- FOR THE SAUCE Mix all ingredients in a small bowl and set aside.32 g Peanut butter, 1 Garlic cloves, 1 Bird Eye Chili, 15 ml Sesame oil, 45 ml Tamari or another gluten-free soy sauce
- Put a large pan on the stove and heat oil in it. Add in vegetables and garlic and fry over medium heat for about 10 minutes, until vegetables are soft but still crunchy.30 ml Frying oil or other heat resistant oil, 250 g mixed vegetables, 2 Garlic cloves
- Add rice and lentils and continue to fry until everything is nice and hot and well combined.240 g ready cooked green lentils drained and well washed with cold water*., 185 g Rice, cooked
- Pour the sauce over it and mix everything well once again.
- Divide among plates, garnish with desired toppings and enjoy!Black cumin seed, Fresh basil, Fresh coriander leaf
- Lasts up to 5 days in the refrigerator or 1 month in the freezer. Ideally, heat in a steamer or in a pot after adding a little water.
Notizen
- Pan: https://amzn.to/2J4EZyQ (advertising)
