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Coconut and coriander lentils with brown rice
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So I decided tonight’s dinner would be just that – rice and lentils, but they needed a bit of added flavour so this is what I did:
Ingredients:
75g organic brown rice
50g organic ‘no soak’ red lentils
Handful of frozen organic peas
1-2 tablespoons of organic tomato puree (from a jar if possible)
A couple of scrapings of organic cold pressed coconut oil![](https://www.assoc-amazon.co.uk/e/ir?t=ecothrliv0f-21&l=ur2&o=2)
1/2 handful of fresh coriander leaves chopped (or you can sprinkle in some dried coriander if you don’t have any fresh coriander available)
Method:
- Boil the rice and lentils in a pan for around 30mins
- Towards the end of the cooking time add in the frozen peas
- Once the peas, rice and lentils are cooked drain them of water
- Add in the tomato puree, coconut oil and fresh coriander leaves
- Mix well.
- Serve and enjoy!
You can also add seasoning if you like, but I found it tasted lovely without any. This was a really delicious, simple and easy meal to make and I highly recommend it. If you do give this recipe a go let me know what you think in the comments below!
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I like lentils and rice together- red lentils, rice and lots of onion caramelised in olive oil is a Middle Eastern dish called Masafi. Made with green or brown lentils it's called Megadarra. You can add fresh or dried mint or cumin and I add a splash of vinegar and a clove of garlic when I'm cooking the lentils.
I've just bought some British-grown badger (carlin) peas and want to see if I can make a version with that, so 2/3 of the meal's not imported. 🙂
Thanks for your comment Hazel – your recipe sounds yummy and those British peas sound really interesting – I will have to give them a go!