Recipe: Diane’s Lentils and Rice

Here I go again, posting a recipe that is naturally gluten free, but i can’t help it. God provides amazing options to choose from that are easy to make and are naturally gluten free. I am thankful. Lentils and rice for dinner anyone?

This recipe is probably my FAVORITE meal I make for the family. It came to me through a dear friend of mine, Diane. This woman is full of grace, vigor, and creativity, especially in the kitchen. This no-nonsense friend brings a smile to my face each time I think of her. She is one of the reasons I can be a friend to others. She taught me what a friend is, no matter what. Little did you know, Di, you made a difference in me and in many generations to come, thank you friend.

Oh, excuse me! I just get so sentimental sometimes. Friends make the world go round.  I LOVE lentils! They are full of fiber and VITAMINS and I just feel so great after I eat a bowl of these nourishing legumes!  It is a super quick meal to make in a pinch and fills tummies with yummy goodness. This high protein legume {third to soybeans and hemp} provide two essential amino acids, isoleucine and  lysine, that the body can not produce, but needs for overall health.  Isoleucine deficiencies have been found in people who struggle with celiac disease or gluten intolerance due to the lack of absorption in the gut. This can lead to depression, increased anxiety, and insomnia. Lysine is an essential building blocks for proteins and an a key player in the production of various enzymes, hormones, and disease fighting antibodies.  It is a super-protein must-have food. I have tweaked Diane’s recipe by adding andoui sausage.

diane’s lentils and rice

Serves 6
Prep time 5 minutes
Cook time 35 minutes
Total time 40 minutes
Dietary Gluten Free
Meal type Lunch, Main Dish
Misc Freezable, Serve Hot
By author Claudine Phillips

Ingredients

  • 1 Medium vidalia or yellow onion (thinly sliced into rings)
  • 2 tablespoons olive oil
  • 1 cup lentils (sorted and rinced)
  • 3.5 cups cold water
  • 1 cup long grain rice
  • 1 teaspoon salt
  • 12 to 16oz andouille sausage (sliced)

Directions

Step 1
Heat a large skillet with olive oil and place sliced onions in and saute until brown. Set aside.
Step 2
Place the salt, lentils and rice In a 4-quart covered pot. Bring to a boil and then turn down to a simmer to cook for 30 minutes,
Step 3
Meanwhile, in a large skillet, brown the andouille sausage. Set aside.
Step 4
To serve, top the lentils with the sauteed onion rings and sausage.

Do you have a recipe that brings a smile to your face, each time you pull it out of the cookbook? I’d love to know what it is and the story that goes with it!

 

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