INGREDIENTS
1 tbsp extra virgin olive oil
2 bell peppers, cored and chopped
1 large onions, peeled and small dice
1 cup, chopped carrots
2 clove garlic, peeled and finely chopped
1 cinnamon
1 1/2 tsp cumin
1 tsp turmeric
1/2 tsp allspice
1/2 tsp black pepper
1/2 tsp kosher salt
1/4 cup brown rice
4 cup low-sodium vegetable broth
1 cup lentils
1/4 cup parsley
INSTRUCTIONS
Heat the oil in a large saucepan over medium heat until shimmering. Add the peppers, onions, and carrots and cook, stirring occasionally, until beginning to soften, about 4 to 5 minutes. Add garlic, cinnamon stick, and spices and cook until fragrant, about 1 minute more.
Add the rice and stir to coat in the spice mixture. Add the broth and bring to a boil.
Reduce heat to a simmer, add the lentils, and stir to combine. Cover and simmer until the liquid is absorbed and the lentils are tender, about 45 to 50 minutes.
Remove the pan from the heat and let stand, covered, for an additional 10 minutes.
Remove the cinnamon stick, fluff with a fork, and sprinkle with the parsley. Serve immediately.
