Louisiana-Style Red Lentils with Brown Rice

By Rachel-2

Ingredients

• 3/4 Cup Brown Rice
• 3 Cloves Garlic
• 2 Stalks Celery
• 1 Bunch Thyme
• 1 Green Bell Pepper
• 1 Yellow Onion
• 2 Tablespoons Tomato Paste
• 1 Teaspoon Cajun Seasoning
• 1 Fresh Bay Leaf
• 3/4 Cup Red Lentils
• 3 Tablespoons Vegetable Demi-Glace
• 4 Ounces Baby Spinach

Details

Servings 2
Adapted from blueapron.com

Preparation

Step 1

Makes

In a medium pot, combine the rice with 1 1/2 cups of water and a big pinch of salt and heat to boiling on high. Once boiling, cover, reduce the heat to low and simmer 25 to 27 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and fluff the finished rice with a fork or spoon. Set aside as you finish cooking.

While the rice cooks, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the and season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened.

Add the aromatics:

Add the tomato paste, bay leaf, as much of the cajun seasoning as you'd like depending on how spicy you'd like the dish to be, and all but a pinch of thyme (reserve the rest for garnish). Cook, stirring frequently, 2 to 4 minutes, or until toasted and fragrant.

Add the lentils:

Stir the lentils, vegetable demi-glace and 3 cups of water into the pot of vegetables and aromatics, scraping up any bits at the bottom of the pot. Bring the mixture to a boil. Once boiling, reduce the heat to low and simmer, stirring occasionally, 10 to 12 minutes, or until the lentils are tender and the mixture has thickened.

Stir the spinach into the pot and cook 1 to 2 minutes, or until wilted. Remove from the heat and season with salt and pepper to taste; remove and discard the bay leaf. (If you find the lentil mixture too thick, add a little water to thin it out.) To plate your dish, divide the lentil mixture between 2 dishes. Garnish with the remaining thyme.