Basmati Rice with Beluga Lentils and Fresh Mint

This simple and tasty dish can be served all on its own as a complete meal, rich in nutrients, vitamins, minerals and flavor!

Basmati Rice with Beluga Lentils and Fresh Mint

by Sarah Farsh, September 13th 2015

• 4 cups brown basmati rice, cooked
• 1 cup beluga lentils (black lentils), dry
• 2 bay leaves
• 1 tsp cumin
• 1 tsp turmeric
• 1 all-natural vegetable broth cube
• fresh mint, basil and green onion - as much as you like
• tahini - optional dressing

Cook rice by following directions on package. Bring 4 cups water to a boil, then add 1 cup lentils and lower heat to simmer. Add cumin, turmeric, bay leaves, veggie broth cube and salt to taste to lentils - mix well. Cook lentils on low heat with lid half open. Transfer cooked lentils into cooked rice pot. If there is extra water left in your cooked lentils, try to drain the water from lentils before transferring to rice. Lightly combine rice and lentils together. Serve with fresh mint, basil, green onions and tahini paste.