With all of our hot days and cool nights during the fall season in San Diego, I’m often challenged to create meals that are both light and refreshing but also have a depth of flavor and nutrition that speaks to the season. My Sun-kissed Lentil and Rice Bowls provide plenty of plant-based protein for a hearty appetite but are not overwhelming after a long, warm day.
Creating your own dressing or sauce is a great way to increase the nutritional value of any meal. We’ve included a sun-kissed lemon and sunflower seed butter sauce to our warm bowls, adding a depth of flavor with a farewell nod to summer and big hello to fall.
Benefits of Lentils:
- Lentils contain large amounts of soluble fiber, beneficial for helping lower cholesterol levels.
- They also contain plenty of plant-based, iron-rich protein with approximately 18 grams of protein per cup.
- Lentils are rich in folic acid, magnesium and potassium and provide slow-burning energy. Helpful for those suffering from blood-sugar issues.
Organic Jade Pearl Rice: Lotus Foods infuses organic pearled rice with wildcrafted bamboo, creating a deliciously light and fluffy rice that we absolutely LOVE!
French Lentils: Bulk Bin at Whole Foods Market Encinitas – Shopping the bulk department reduces waste and increases the dollars in your pocket. WIN-WIN!
Sunflower Seed Butter: (Used in our Lemon-Sunflower Butter Sauce Recipe) MaraNatha Sunflower Seed Butter is a creamy, (nut-free) addition to any dressing or sauce.
“We lightly toast only the finest hulled sunflower seeds, grind them to perfection and add just a hint of sea salt for a butter that’s rich and flavorful. With no added sugar or preservatives, 9g of protein and 4g of fiber per serving, our Sunflower Seed Butter is a tasty and nutritious substitute for peanut butter and a wonderful addition to your recipes!” -MaraNatha
7 Sources Oil: (Used in our Lemon-Sunflower Butter Sauce Recipe) Flora Health 7 Sources oil is a complete, essential fatty acid product derived from seven different land and sea plants-Flax, sunflower, sesame, pumpkin, evening primrose, algae, and coconut oils. We absolutely love using this oil in our dressings or simply as a simple drizzle over our bowls.
Ume Plum Vinegar: (Used in our Lemon-Sunflower Butter Sauce Recipe) Eden Foods offers a raw, unpasteurized pickling brine from making umeboshi plums. I typically add a splash to almost all of my dressings and sauces for a unique salty flavor.
- 2-3 cups cooked Lotus Foods Jade Pearl Rice, prepared according to package directions.
- 1 cup French Lentils
- 1" piece kombu
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 tablespoon coconut oil
- 2 stalks celery
- 1 carrot diced
- 1/2 yellow onion, diced
- 1 clove garlic, finely chopped
- 1/2 teaspoon high-quality sea salt
- 1/2 cup fresh lemon juice
- 1/4 cup MaraNatha Sunflower Seed Butter
- 2 cloves garlic, pressed or crushed
- 1-2 teaspoons Ume Plum Vinegar (Optional: Use apple cider vinegar instead)
- 3 tablespoons 7 Sources oil
- 2-4 tablespoons water (if needed for consistency)
- Optional: fresh cracked pepper to taste
- Prepare rice according to package directions.
- Rinse lentils to remove any stones or debris. Drain.
- Using a heavy-bottom pot, add lentils, kombu, bay leaf and sprigs of thyme. Cover with fresh water (about 2-3 inches above the lentils). Bring to a boil.
- Cover with tight-fitting lid and reduce heat to simmer.
- Simmer 25-30 minutes, or until lentils are tender.
- Remove from heat and set aside.
- Heat 1 tablespoon coconut oil in a large skillet. Add diced onion, celery, carrots, and garlic. Sauté until tender (about 3-5 minutes). Season with sea salt and pepper.
- Remove bay leaf, kombu and thyme stems from lentils.
- Add cooked rice and lentils to sautéed vegetables. Give a good stir and adjust seasoning if needed.
- Place all sauce ingredients into a high-speed blender or food processor. Blend until creamy. Taste and adjust seasonings if needed.
- Serving: Dish lentil and rice mixture into bowls. Add a dollop of Lemon-Sunflower Butter Sauce and serve.
- vegan, gluten-free, dairy-free, nut-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.