Brown Rice, Lentils & Kale

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Brown Rice, Lentils & Kale

Yield: 4

Brown Rice, Lentils & Kale

Tyler loved this one! This one is easy to pull together too (plus you get to julienne some carrots). Give it a try!


1 regular red bell pepper (diced)

1 regular orange bell pepper (diced)

2 large carrots (julienned – see preparation tips)

3 cloves garlic (peeled & pressed)

2 cups kale (chopped)

1 large lemons (juiced)

2 regular zucchinis (diced)

½ cup cheese (feta) (crumbled)

½ cup pepitas (raw)

1 cup brown rice

1 cup lentils (green)

1/16 cup red wine vinegar

1/16 cup balsamic vinegar

Red pepper (to taste)

Black pepper (to taste)

Dulse (to taste)


  1. Gather your ingredients.
  2. Cook rice and lentils as per package and set aside.
  3. Prepare the veggies: dice bell peppers, zucchini, kale, peel garlic and julienne the carrots (see preparation tips below).
  4. In a large skillet over medium heat, sauté the garlic, bell peppers and zucchini for about 10 min.
  5. While the veggies are cooking, in a small bowl, mix the balsamic, red wine vinegar, lemon juice and set aside.
  6. Add in the carrots and kale and sauté another 8 min.
  7. Add in the cooked rice, lentils, pepitas, balsamic, red wine vinegar and mix until the rice, lentils and pepitas are warmed.
  8. Season to taste with black pepper, red pepper and dulse.
  9. Serve topped with crumbled feta cheese.


  1. This was tasty. It’s also very adaptable. I didn’t have all the veggies called for so I improvised. I used a delicata squash instead of the zucchini and left out the pepitas. I used precooked lentils from Trader Joe’s and quick cook brown rice and it came together really fast.

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