Beluga Lentil & Rice Bowl with Eggplant, Poblano & Cilantro

Ingredients

• 1 cup Beluga Lentils (Rinsed and soaked overnight, then drained)
• 2 cup Water (for lentils) (Enough to cover lentils while cooking)
• 1 cup Long Grain Rice (Rinsed; water level should be about 1 cm above rice)
• 4 tablespoons Grass‑Fed Butter (Divided: 2 Tbsp for rice, 2 Tbsp for lentils/onions)
• 1 teaspoon Salt (Adjust to taste; pinch for onions)
• 1 piece Onion (Thinly sliced then julienned)
• 1 piece Eggplant (Small, diced into bite‑size cubes)
• 1 piece Poblano Pepper (Wrinkly, diced; seeds optional)
• 2 tablespoons Fresh Cilantro (Green Coriander) (Chopped; optional if unavailable use dried)
• 2 links Lamb Chorizo Sausage (Sliced; optional protein boost)
• 1 cup Frozen Mustard Greens (Thawed; optional extra greens)
• 1 piece Lemon (Thin slices for garnish)
• 0.5 piece Cucumber (Thin slices for garnish)
• 1 tablespoon Extra Virgin Olive Oil (Drizzle over finished bowl)
• 2 cup Water (for rice) (Enough to fully submerge rice)

Instructions

1. Soak and Drain Lentils

   Rinse 1 cup beluga lentils, place them in a bowl, cover with water and let soak overnight. In the morning, drain and set aside.

   Time: PT5M

2. Cook the Rice

   Add the rinsed rice to a saucepan, cover with water about 1 cm above the rice, add 2 Tbsp butter and a pinch of salt. Bring to high heat until bubbles form, then cover and reduce to low heat to simmer until water is absorbed and rice is tender.

   Time: PT12M

   Temperature: high then low

3. Prep the Vegetables

   While the rice cooks, slice the onion thinly and julienne, dice the eggplant, chop the poblano pepper, slice the cucumber and lemon, and chop the cilantro.

   Time: PT10M

4. Cook the Lentils

   Place the drained lentils in a second saucepan, add fresh water just to cover, add 1 Tbsp butter, bring to a boil over medium heat, then simmer until tender (about 12 minutes).

   Time: PT12M

   Temperature: medium

5. Caramelize the Onions

   In a large skillet, melt 1 Tbsp clarified butter over medium‑high heat, add the sliced onion and a pinch of salt. Stir constantly until small holes appear, then lower heat to medium‑low and continue stirring until the onions turn deep golden brown.

   Time: PT8M

   Temperature: medium‑high then medium‑low

6. Add Eggplant and Poblano

   Add the diced eggplant and chopped poblano to the skillet with the onions. Cook, stirring occasionally, until the vegetables soften and develop a light char, about 5 minutes.

   Time: PT5M

   Temperature: medium

7. Combine Lentils, Veggies, and Extras

   Stir the cooked lentils into the skillet with the vegetables. Add the chopped cilantro, optional thawed mustard greens, and sliced lamb chorizo (if using). Mix well and season with additional salt to taste. Heat through for another 5 minutes.

   Time: PT5M

   Temperature: medium

8. Plate and Garnish

   Place a serving of fluffy rice in a bowl, top with the lentil‑vegetable mixture, and garnish with lemon and cucumber slices. Drizzle 1 Tbsp extra‑virgin olive oil over the top for a finishing shine.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

10 g