There’s something about fall that beckons us back to routine and comfort in our mornings. Oats, nuts, seeds, and cooked fruits are all foods that build and nourish our bodily tissues, and should therefore be favored this time of year. Below is a recipe for my current iteration of oatmeal that is guaranteed to get me out of bed...Read more
Lentils and rice are a fantastic combination for this time of the year when, as the air gets drier, our bodies need foods that contain moisture. This is my go-to lunch for late fall. It’s vegetarian: a good balance for those meat-heavy holiday meals. The spices are warming and stimulate good digestion. You can eat the pared down version or embellish it, making each meal feel like a special preparation even though the leftovers take no time to throw together. Convinced yet? Here’s the recipe:
Warming Winter Lentils
1 cup long grain basmati rice (I prefer white with this recipe, but brown is fine if you’re looking for that extra nutritional punch)
6 ½ cups water
1 tsp. cumin seeds
2 Tbs. unsalted butter (or ghee!)
1 cup onion, diced
4 cloves garlic, minced
1 tsp. powdered turmeric
2 Tbs. fresh ginger, peeled and minced
2 cups dried red lentils, rinsed
Coarse salt to taste
- Rinse rice with cold water and then place in a medium-sized pot with 1 ½ cups of water. Bring to a boil; while you’re waiting, pre-mince the ginger & garlic and pre-dice the onions. Once the water reaches a boil, reduce to a simmer and set a timer for 20 minutes if using white rice, 35 if using brown.
- Place a medium-sized saucepan over medium heat. Add cumin seeds to toast, shaking the pan every few seconds for about 1 minute, or until fragrant. Transfer toasted cumin to a plate. Add butter to the pan and once heated, add onion, garlic, and ginger. Stir ever few seconds with a wooden spoon for about 5 minutes, or until tender, being careful not to burn. Add turmeric and toasted cumin. Stir to combine.
- Add the lentils and remaining 5 cups of water to the spice mixture. Bring to a boil, then reduce to a simmer and partially cover. Cook until mixture thickens, about 15 minutes. Stir in coarse salt to taste.
- To serve, spoon out some rice and top with lentils. Embellish as you see fit!
Embellishments – put these on top!
- fresh cilantro
- mango chutney (store bought or homemade)
- plain yogurt
- sliced avocado
- oven roasted carrots
- diced cucumber mixed with a splash of salt, sugar, and white vinegar