Want to make this dish extra-easy? Umm, yes please!
Use canned lentils and frozen brown rice. Canned lentils are not always available (darn it!) but you are most likely to find them at whole food and natural food grocery stores, or in the healthy food section of the grocery store; amazon sells them , too, if you're willing to commit to multiple cans (do it!). As for frozen brown rice: it is sold at many grocery stores, right there in the frozen foods sections (a mere dollar for a 12-oz bag (which is 3 cups) at my local supermarket). Both are super-convenient options when you're starving and pooped at the end of the day.
Makes 6 servings
1 cup dried brown lentils, rinsed
2 cups water
1 cup whole wheat macaroni
3 cups cooked long-grain brown rice
1 tbsp ground cumin
1/4 tsp cayenne pepper
1 jar (26 oz) reduced-sodium chunky marinara sauce 1
Chopped fresh mint
Chopped fresh parsley
Crumbled feta cheese
1. In a large saucepan, combine lentils and 2 cups water. Bring to a boil over medium-high heat. Reduce heat and simmer, stirringoccasionally, for 40 to 45 minutes or until very tender.
2. Meanwhile, in a large pot of boiling water, cook macaroni until aldente. Drain and add to lentils.
3. Stir in rice, cumin, cayenne and marinara sauce; simmer,stirring occasionally, for 10 minutes.
4. Serve in bowls, with any of the suggested accompaniments, asdesired.