Nourishing Lentil & Wild Rice Plate

I have always loved lentils. They are so easy to cook and add a lot of sustainence and protein to any meal. I love having them with curries and tomato dishes. This past weekend I ended up making a batch of lentils to have throughout the week. I was running a bit short on time the other evening so I decided to make a nourishing plate of extras I had in the fridge. I heated up some of the lentils with some wild rice, kale and pumpkin seeds. What an amazingly quick and delicious meal! There’s always creative ways to use up the food you have and you don’t always have to make a dish that combines all the flavors at once. I cooked all these sides separately (which sounds like a lot more work then it was) and was so happy with the results. Hope you enjoy!

1 cup cooked lentils
1 cup cooked wild rice
Handful of pumpkin seeds
1 cup chopped kale
Several tablespoons of tahini
3 teaspoons tamari
Salt and pepper to taste

(I cook the lentils with a bit of vegetable stock to add flavor and the wild rice with a tablespoon or two of apple cider vinegar in a rice cooker)

Heat a pan on medium low heat. Add some oil to grease the pan ( I use coconut oil) and then place the lentils, kale, wild rice and pumpkin seeds in their own section of the pan. Heat for a few minutes and then add the tahini to the kale. Scoop everything out separately onto a plate and season with salt and pepper. Add the tamari to the rice and voila! You’ve got an amazingly delicious dish that took less then 15 minutes to make!




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