Everyday Lentil Lunch is a healthy and flavorful go-to lunch recipe that is filled with fiber-rich veggies, protein-packed lentils, savory spices, and hearty grains. Just about every ingredient in this recipe helps to fight inflammation from the turmeric to the garlic to the ginger to the veggies. Plus, this delicious dish comes together easily, has a variety of bright flavors, and is super satisfying. We’d recommend preparing extra lentils and brown rice to have on hand, as this could become your new lunchtime staple every day of the week.
1tbsplime juice (freshly squeezed) +1 Tbsp as needed
¼cupcilantro (optional) chopped
1green onion (sliced) +1 as desired
¼cupraw cashews (or sunflower seeds)
crushed red pepper (optional) to taste
Directions
1
Toast the seeds: Heat the mustard and cumin seeds on medium heat until fragrant or they start to “pop,” about 2 minutes.
2
Add the mushrooms and stems of the bok choy (reserve the leaves for later). Cook for 2 minutes, stirring occasionally to prevent them from sticking.
3
Add ¼ cup of vegetable broth to deglaze the pan and continue cooking for another 3 minutes, stirring occasionally.
4
Add the garlic, ginger, ground turmeric, ground cumin, and salt and pepper, if using. Cook for an additional 1–2 minutes.
5
Add the lentils and rice plus the other ¼ cup of vegetable broth. Stir and cook until the broth is absorbed and lentils and rice are warmed through.
6
Remove from the heat. Stir in the bok choy leaves until tender and squeeze in the lime juice.
7
Divide between plates and sprinkle with cilantro, if using, green onion, raw cashews, and crushed red pepper, if desired.
Chef's Notes
Substitutions Instead of lentils, use another legume of choice like chickpeas, black beans, or edamame.
Instead of rice, try quinoa, millet, farro, or wheat berries.
Use any kind of mushroom you love like shiitake, button, or portobello.
Substitute lemon juice for lime.
Use another herb of your choice in place of cilantro, such as parsley, basil, or chives.
Bok Choy You can use a different leafy green. If you only use leafy greens (and not the stems) add them at the end where you would add the bok choy leaves.
For the bok choy, I usually end up with 1 ½ cups of chopped stems and 1 cup of leafy greens.
Prep Ahead Make your lentils and rice ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this dish.
Storage Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
1tspmustard seed
1tspcumin seed
1bunch bok choy, stems and leaves separated and chopped (see Chef’s Notes)
