Brazil

Lentinha

Brown rice

Water

Spinach leaves

Onion

Carrot

cherry tomato

Garlic

Swirl Ginger

Chopped leek stalk

Toasted Sunflower Seeds

Olivia's Olive Oil

Turmeric

Cinnamon

Salt, pepper and thyme

LENTIL WITH RICE AND VEGETABLES IN 1 POT ONLY

Deixar a lentilha de molho por pelo menos 1 hora. Refogar a cebola, alho, talo de alho poró e o gengibre no azeite de oliva até dourar bem, por cerca de 10 minutos. Misturar o açafrão e a canela no refogado. Adicionar o arroz integral e as 4 xícaras de água. Ajustar de sal e deixe cozinhando até reduzir a metade da água.

Soak the lentils for at least 1 hour. Sauté the onion, garlic, leek stalk and ginger in olive oil until golden brown, about 10 minutes. Mix the saffron and cinnamon in the sauté. Add brown rice and 4 cups of water. Adjust the salt and let it cook until the water is reduced to half.

Adicione então a lentilha peneirada e a cenoura picada em cubos. Passados 10 minutos, adicione o espinafre e o tomate cereja e misture. Ajuste de sal, pimenta do reino e tomilho. Finalize quando secar a água, com semente de girassol tostada.

Then add the sifted lentils and the diced carrots. After 10 minutes, add the spinach and cherry tomatoes and mix. Adjust salt, pepper and thyme. Finish when the water dries up, with toasted sunflower seeds.

LENTIL WITH RICE AND VEGETABLES IN 1 POT ONLY

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