Rice and Lentil Hot Pot
Pre-prep:
- 1 cup rice, rinsed (I used jasmine)
- 1 cup lentils, rinsed (I used green)
Cook rice and lentils as directed on packaging, then store in the refrigerator until ready to use, if not using immediately.
Hot Pot Ingredients:
- Pre-Prepped rice and lentils
- 2-3 cloves garlic crushed (we like more so I used about twice that amount)
- 2 inch piece of fresh ginger, grated
- ½ Red Bell Pepper, chopped
- ½ Green Bell Pepper, chopped
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1-2 tsp kosher salt
- 1-2 tsp fresh ground black pepper
- 1-2 tsp Slap Ya Mama Seasoning, available at Woodman’s in the seasoning aisle or online from Amazon or directly from the manufacturer (or your favorite seasoning, such as Lawry’s)
- 1-2 TBSP Curry Powder (optional)
- 1 TBSP Soy Sauce, Tamari or Worchestershire Sauce
- 1 TBSP Fish Sauce, optional, but adds great flavor!
- 2 TBSP Olive Oil or Sunflower Oil
- ¾ cup broth of your choice (or water if no broth is handy)
- ¼ cup dry sherry or other dry white wine, optional
To prepare:
In large pot or dutch oven heat oil over medium heat on stove then add garlic, ginger, onion, celery, and peppers. Season with half the seasonings, and saute 5-7 minutes, stirring occasionally until onions are translucent. Add remaining ingredients and stir to combine. Decrease heat to medium-low, cover and cook until heated through, stirring occasionally, adjusting heat if mixture is sticking to the pot, and adding additional liquid if too thick.
Serve with your favorite beverage and crusty french bread or flatbread. This vegetarian meal is a full protein that will fill your belly and feed your soul!
Enjoy–
