Ingredients for 4-6 people
2 cups uncooked brown rice (or however much you want to make)
1.5-2 cups uncooked lentils (you need 4 cups cooked lentils)
1/2 red onion
4 garlic cloves, peeled and diced
1 red/yellow/orange pepper, thinly sliced
1 tomato, chopped
1 cup Tahini lemon garlic dressing
8-10 sundried tomatoes, sliced (optional)
2 large handfuls of mixed greens (or spinach)
1/2 cup parsley, chopped
Lemon wedges and olives, for garnish (optional)
Kosher salt and pepper, to taste
1/2 tbsp olive oil for sautéing
1 Cook lentils and rice according to package directions, rinse with cold water, strain, and set aside.
2 In a large skillet, add in the oil and heat to low-medium temperature. Now add in the onion, garlic, red pepper, salt, pepper, and optional sundried tomatoes. Sauté for about 5 minutes over low-medium heat.
3 Now add in the cooked, drained, and rinsed 4 cups of lentils and stir well. Cook for another few minutes.
4 Add in 1 cup of tahini lemon garlic dressing and stir well. Cook until it starts to bubble and then remove from heat.
5 Add in 2 large handfuls of greens and parsley and stir well again.
6 Portion cooked brown rice into the bowl(s) and then scoop the sauté lentil mixture overtop of the rice.
7 Garnish with olives and a lemon wedge if preferred.