Ingredients

• 1 Cup / 200g Brown Lentils (Soaked/Rinsed)
• 1 Cup / 200g Medium Grain Brown Rice (Soaked/Rinsed)
• 3 Tablespoon Olive Oil
• 2 1/2 cup / 350g Onion - chopped
• 2 Tablespoon / 25g Garlic - finely chopped
• 1 Teaspoon Dried Thyme
• 1 1/2 Teaspoon Ground Coriander
• 1 Teaspoon Ground Cumin
• 1/4 Teaspoon Cayenne Pepper (optional)
• Salt to taste (I added 1 1/4 teaspoon pink Himalayan Salt)
• 4 cups / 900ml Vegetable Broth / Stock
• 2 1/2 cups / 590ml Water
• 3/4 cup / 175ml Passata / Tomato Puree
• 500g / 2 to 3 Zucchini - cut in 1/2 inch thick pieces
• 150g / 5 cups Spinach - chopped
• Lemon juice to taste (I added 1/2 tablespoon)
• 1/2 cup / 20g Parsley - finely chopped
• Ground Black pepper to taste (I added 1/2 teaspoon)
• Drizzle of olive oil (I added 1 tbsp of organic cold-pressed olive oil)

Method

1. Soak the brown lentils in water for at least 8 to 10 hours or overnight. Soak the medium-grain brown rice for about 1 hour before cooking, if time allows (optional). Once soaked, give the rice and lentils a quick rinse and allow them to drain off excess water.
2. In a heated pot, add olive oil, onion, and 1/4 tsp salt. Fry on medium heat until the onions are browned. Adding salt to the onion releases its moisture, helping it cook faster, so don’t skip this step.
3. Add the chopped garlic to the onions and fry for about 2 minutes or until fragrant. Add thyme, ground coriander, cumin, cayenne pepper, and fry on low to medium-low heat for about 30 seconds.
4. Add the soaked, strained, and rinsed brown rice, brown lentils, salt, vegetable broth, and water. Mix well and increase the heat to bring it to a vigorous boil. Once boiling, reduce the heat to medium-low, cover, and cook for about 30 minutes or until the brown rice and lentils are cooked, ensuring not to overcook them.
5. Once the brown rice and lentils are cooked, add the passata/tomato puree, zucchini, and mix well. Increase the heat to medium-high and bring to a boil. When it comes to a boil, reduce the heat to medium and cook covered for about 5 minutes until the zucchini is tender.
6. Uncover the pot and add chopped spinach. Cook for about 2 minutes to wilt the spinach. Turn off the heat and garnish with parsley, black pepper, lemon juice, and drizzle with olive oil. Mix well and serve hot.
7. This one-pot rice and lentil recipe is perfect for meal prep and stores well in the refrigerator for 3 to 4 days in an airtight container.

Important Tips

• This recipe is for medium-grain brown rice. Adjust cooking time if using long-grain brown rice as it cooks faster.
• Salt added to the onion will help it cook faster, so don't skip that step.
• If the stew consistency is too thick, add some boiling water to thin it out instead of cold water.
• Cooking time may vary based on the type of pot, stove, and freshness of ingredients; use judgment to adjust accordingly.