Call me crazy but there is something so comforting about lentils and rice!

I’ve been on a coconut craze for quite some time now (have you noticed how many recipes on the Blog have coconut in them?) and so I had to just add some into this delicious, hearty, lentil and rice bowl. It adds a touch of sweetness and such an interesting depth of flavour.

If you REALLY love that creamy, coconut flavour then opt for canned coconut milk! Yum!

This recipe has been in my archives for a while now and was actually intended for my kids. I whipped it up last summer in Italy as I prepped recipes for my (recently published) cookbook!

Although I love lentils and rice, I didn’t realize how much I would have actually LOVED this dish…so much so that it has become MY new fave! (It’s a good thing I had made enough that day for all of us to enjoy because I had set quite a bit aside for MY lunch!) 😉

Here’s my little man patiently waiting for his lunch!

Ingredients
(Yields about 3 cups)
2 tbsp. extra-virgin olive oil
1/4 cup red onion, finely diced
1/4 cup celery, finely diced
1/4 cup carrots, finely diced
3/4 cup brown rice
3/4 cup dried green lentils
5 cups vegetable broth (or 4 cups + 1 cup unsweetened coconut milk)
1 tsp. curry powder
2 tbsp. sweetened coconut flakes
salt and pepper to taste

Heat oil in a large saucepan on medium heat for 1-2 minutes. Add onion, celery and carrots and sauté for 5-7 minutes or until translucent.

Add the lentils and rice and sauté for 2 minutes then add the broth (or milk) and spices.

Bring to a boil then reduce to simmer and cook uncovered for 30-35 minutes or until the lentils are fork tender and the rice is fully cooked.

Serve warm garnished with an extra sprinkle of coconut flakes.

Store in the fridge for up to 3 days or in the freezer for up to 6 months.

*TIP: If serving from the freezer, defrost and reheat with some broth or milk to rehydrate the rice and lentils.