2.5-3cupssodium-free vegetable brothor water for the lentils
1tablespoontomato paste
½mediumonion
1mediumcarrot
2garlic clovesminced
4Tablespoonsbalsamic vinegar
½cupfresh Italian parsleyabout ⅓ of a bunch
2cupsleafy greens
olive oil
saltpepper
Instructions
Prepare brown rice according to package directions, or place 1 cup brown rice and 2.25 cups vegetable broth in rice cooker and turn on. Use vegetable broth instead of water, and add few crushed garlic cloves. Mix in ¼ teaspoon salt, parsley, and 1 tablespoon butter or olive oil at the end to give it extra awesome flavor! Set aside.
Saute onion and carrot in olive oil for about 5 minutes. Add garlic, lentils, sodium-free vegetable broth, and tomato paste, and bring to a boil. Reduce to a simmer and cook for about 15-20 minutes, or until liquid is mostly absorbed and lentils are tender. (Alternatively, you can use already-cooked lentils. Simply use just ½ cup broth, and simmer ingredients together until liquid is absorbed.)
Stir in balsamic and cook until mostly absorbed, then add salt, pepper, parsley, and season to taste.
Add chopped greens and remove from heat. Stir until greens are wilted and serve over brown rice. Top with feta cheese or parmesan and serve!