This hearty mix of rice and lentils packs an additional protein punch from the addition of peanuts. Flavored with ginger, cilantro and lime, it also features a bounty of summer vegetables including yellow squash, red bell pepper and snap peas.
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3 tbsp. peanut oil
2 garlic cloves, minced
1/2 tsp. hot pepper flakes
1/2 red bell pepper, diced
1 yellow squash, diced
8 oz. snap peas
2 cups Beluga lentils, pre-cooked
1 cup jasmine rice, pre-cooked
1 2-inch piece ginger, grated
1 cup peanuts, plain, roasted
1 bunch green onions
Salt, to taste
Lime juice, to taste
Cilantro, as needed for garnish
Heat a sauté pan and add peanut oil.
Add garlic and pepper flakes, cook for 30 seconds.
Add bell pepper and squash, sauté for 3-4 minutes. Then add snap peas and cook for an additional minute.
Add lentils, rice, ginger, lime juice and salt, mix well.
Heat the grains for 1 minute then toss in the peanuts and green onions.
Serve warm, enjoy!