Kripalu Recipe: French Lentils and Brown Rice

Looking for a one-pot meal that is nourishing, balancing, and delicious? The heating spices in this recipe, such as cayenne, ginger, black pepper, turmeric, and cumin, aid in kindling your digestive fire. Feel free to get creative with seasonal add-ins and toppings. Hit the farmers market, sauté your favorite veggies, and dig in!

2 tablespoons ghee or coconut oil
½ cup carrots, chopped
½ cup celery, chopped
½ cup onion, chopped
2 teaspoons fresh ginger, diced or grated
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup French lentils
1/3 cup brown rice
4½–5 cups water
1 teaspoon cumin
½ teaspoon turmeric
Pinch of cayenne

In a medium saucepan, heat ghee or coconut oil. Add the carrots, celery, onion, ginger, salt, and pepper. Sauté for five minutes. Add the lentils and rice. Add water and the cumin, turmeric, and cayenne.

Cover the pot, and bring mixture to a boil. Turn to low and simmer for 45 minutes, or until the lentils and rice are soft. Serve with cooked vegetables in the winter, or on top of fresh baby lettuce in the summer.