This is the last recipe I’m sharing for the 2018 30 day cleanse!
On Wednesday I’ll do a brief recap as well as share some of my reflections, successes, and detours from the past 30 days. If you’ve been cleansing along, I’d LOVE to hear how it went for you.
After that we will be getting into February recipes which will swing a bit towards the decadent side as I get ready for a very vegan Valentine’s Day. I’ve got some really exciting recipes coming up; some of my favorites include a Molten Lava Cake, Mushroom Stroganoff, and Eggplant Parmesan. I will also continue to share healthy recipes as well so get ready for the mixture of healthy and decadent easy vegan recipes.
But first, lets take a look at this final recipe for this 30 day cleanse.
Let me introduce you to my Mediterranean Lentils and Rice.
It’s a big ole’ plate filled with lentils and rice (obviously), fresh tomato cucumber salad, homemade hummus, and fresh veggies for a easy, wholesome, and fully satisfying vegan dinner.
It surprises me a bit that in the 5 and 1/2 years I’ve been blogging I’ve never shared this recipe. This meal, or variations of it, has been in my dinner rotation for as long as I’ve been vegan. 11 years ago, when I first went vegan, I worked at a Lebanese restaurant, cooking beside one of Michigan’s most loved chefs, Marie Catrib, who you can read about here and here. At the time, I was also married to an Egyptian who’s mom loved to share her wonderful recipes with me. Between the restaurant and the in-laws, I learned much of what I needed to know about Mediterranean cuisine, for which I am forever grateful.
As far as I’m concerned, Mediterranean food is some of the healthiest in the world. So much so that there is an entire diet centered around this type of food. Mediterranean food relies heavily on fresh vegetables, whole grains, and legumes. In addition, healthy fats, such as olive oil, are used in the place of butter or margarine and fresh herbs and spices are used to replace excess salt. Very little dairy and much less meat than we’re accustomed to is used in traditional Mediterranean cooking making it an easy and natural food to veganize.
In short, Mediterranean food is easy, healthy, wholesome and satisfyingly delicious!
The Tomato Cucumber Salad for these Mediterranean Lentils and Rice is like a tabouli without the grain. This salad that can be eaten on it’s own or as a side to, say, this Red Lentil Curry Soup (or soup of choice).
I love it with these lentils and rice because together you get hearty grains and protein as well as the vibrant freshness of the salad. Mixed with a little creamy hummus and fresh crunchy vegetables, this is a meal worth putting in your weekly rotation for years to come!
- 1/2 cup uncooked basmati rice
- 1/2 cup uncooked brown lentils, rinsed
- 1 batch tomato cucumber salad, recipe follows
- 1/2 cup homemade or store bought hummus
- 1/2 small cucumber, thinly sliced
- 4-6 radishes, thinly sliced
- 1 small avocado, thinly sliced
- 1/4 cup kalamata olives, pitted and halved (optional)
- 1 small cucumber, diced
- 2 cups cherry tomatoes, quartered
- 4 green onions, thinly sliced
- 1 cup parsley, chopped
- juice of 1 small lemon
- salt and pepper, to taste
Combine rice and lentils in a medium pot with 2 1/4 cups of water. Bring the water to a boil then reduce heat to a simmer and simmer until the water has evaporated and the rice and lentils are cooked all the way through.
While rice and lentils are cooking, prepared your vegetables and set aside.
In a small bowl, combine the ingredients for the Tomato Cucumber Salad and refrigerate until ready to use.
Once the rice and lentils are cooked, divide into 4 bowls or plates. Top with Tomato Cucumber Salad. Add cucumbers, radishes, avocado, and olives then top with a spoonful of hummus. Serve immediately.
You may also like:
My Darling Vegan Newsletter