Ever wonder what to do with leftover rice and beans or lentils? Well, I’ve got the recipe for you. One Pot Moroccan Carrots, Lentils and Rice – a “my-family-went-back-for-seconds” recipe.
There’s one thing I’ve learned to be true as I’ve transitioned to a plant-based lifestyle….if you cook and buy in bulk, life is easier and cheaper.
Goodness knows we want to be slaving in the kitchen about as much I wanted to stick it out at that self-defense boot camp class I decided to try in a moment of insanity last Thursday.
The one I walked into and realized first that, of the three people taking the class, plus the instructor, I easily had twenty years on all of them, and second, I’d already been spotted and called ma’am with a smirk – so there was no way I was walking out. Challenge accepted kid.
One hundred walking lunges, taking my aggression out on the punching bag at the far end, another hundred jumping jacks and two hundred old-fashioned sit-ups later I wanted to karate kick the smug look off that kid’s face but I could no longer lift my leg – or any limb for that matter.
Yeah we need to work out, but since we’ve gotta also be in the kitchen to eat healthy, let’s make it as painless as possible.
I’ve written two books dedicated to help you get in and out of the kitchen in no time – Plant Protein Power, and Satisfy in Six Ingredients or Less Cookbook. I should invite all those kids into my KITCHEN boot camp. Then we’ll see who kicks some behind. Ha! (As soon as I figure out the secret to making self-defense, boot classes easy, painless and as cheap as my One Pot Moroccan Carrots, Lentils and Rice, I’ll write another book.)
Aside from buying and cooking in bulk, using leftovers is another incredible way to save time and money.
One-Pot Moroccan Carrots, Lentils and Rice is a tried-and-true recipe.
This is a recipe I originally created way back in March of 2013. After re-creating with a few tweaks (aka. less oil for my older self. I do NOT want to be working off a tablespoon of oil at a ninety-minute, self-defense class), I resurrected this One-Pot Moroccan Carrots, Lentils and Rice recipe and it was so good I’ve decided to add it to my bi-weekly recipe list.
Tip to save time in the kitchen:
Keep a running list of at least ten recipes that:
a) you always have the ingredients for on hand
b) your family likes
c) are easy to assemble
This recipe celebrates everything that Moroccan food has to offer – rich flavor, lots of belly-filling grains, legumes and veggies and a touch of sweetness from dates.
Aromatic cumin
Tender carrots
Fresh parsley
Sweet dates
Soft, savory rice and lentils
Nutty, salty, crunchy sunflower seeds
If you’re in a pinch and don’t have leftover lentils and rice, I’ve got the perfect solution! Grab two cans of Eden Organics Brown Rice and Green Lentils. They’re a bit pricier (just over $2 per can) but will save time in the kitchen.
Finally, don’t let the ingredient list scare you. You’re seasoning some carrots and baking them, stirring in the pre-cooked lentils and rice and adding a simple dressing. This is worth the short assembly time. You can even buy pre-toasted sunflower seeds or eat them raw!
Your Turn
What’s your favorite way to use leftover rice and beans or lentils? Share in the comments!
One-Pot Moroccan Carrots, Lentils and Rice
Serves 4
For the Carrots
1 pound fresh organic carrots
3 garlic cloves, crushed and chopped
2 tsp ground cumin
1/2 tsp fenugreek
1 tsp coconut oil to grease dish, (or for oil-free use a sheet of parchment in the bottom of the dish)
1/4 tsp coarse sea salt
For the Dressing
1 clove crushed and minced garlic
1/4 tsp coarse sea salt
1 Tbsp apple cider vinegar
1/4 tsp ground cumin
1 Tbsp extra virgin olive oil (optional - I did not use)
For the Rice and Lentils
1 cup cooked brown rice & 2 cups cooked lentils or 2 - 15oz can Brown Rice and Lentils (Such as Eden Organic Brand)
1/2 cup toasted and lightly salted sunflower seeds
4 Medjool dates, pitted and chopped
Lime and fresh cilantro for garnish, (optional)
Directions
Preheat oven to 400F. Mix carrots, garlic, cumin and fenugreek in a baking dish greased with 1 tsp coconut oil, if using. Cover and bake for 30 - 40 minutes, or until carrots are fork tender (remove parchment, if used); stir in cooked rice and lentils and return to oven for 5 minutes to warm.
Meanwhile, mix the dressing ingredients. Pour dressing over carrot mixture; top with dates and sunflower seeds; toss to mix.
By Dawn Hutchins
Nutrition Facts One Pot Moroccan Carrots, Lentils and Rice
4 Servings
Amount Per Serving
Calories 389.5
Total Fat 10.2 g
Saturated Fat 2.0 g
Polyunsaturated Fat 5.6 g
Monounsaturated Fat 1.6 g
Cholesterol 0.0 mg yeah!
Sodium 228.3 mg
Potassium 715.3 mg
Total Carbohydrate 64.8 g
Dietary Fiber 15.3 g yeah!
Sugars 23.4 g
Protein 14.9 g
Vitamin A 273.8 %
Vitamin B-12 0.0 %
Vitamin B-6 17.5 %
Vitamin C 18.3 %
Vitamin D 0.0 %
Vitamin E 42.6 %
Calcium 8.9 %
Copper 22.1 %
Folate 16.0 %
Iron 26.4 %
Magnesium 11.7 %
Manganese 28.6 %
Niacin 13.4 %
Pantothenic Acid 16.4 %
Phosphorus 24.1 %
Riboflavin 7.6 %
Selenium 18.3 %
Thiamin 7.2 %
Zinc 8.5 %
*Percent Daily Values for One Pot Moroccan Carrots, Lentils and Rice are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.