Joanne Rawlings

Rice and Lentil Sauce

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It is so great to make delicious recipes the whole family enjoys. Better nutrition for everyone’s health with
no processed sugar, no dairy, no meat, no manufactured sauces. Use organic food where possible, your body will thank you.
Rice and Lentil Sauce

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Use Organic For Health When Possible
  • ¼ cup uncooked Brown Rice Or raw Buckwheat – either is good but the buckwheat came out a bit thicker
  • 2 tablespoons uncooked lentils green/black
  • 4 cups water
  • 1.5 tsp Himalayan pink salt
  • 1 cup diced onion
  • 2 diced garlic cloves
  • 1 teaspoon dried oregano
  • 2-3 pinches of cayenne pepper – More depending on your taste
  • Extra virgin olive oil

 

  1. In a medium saucepan, stirfry the onions with extra virgin olive oil until soft and browned, then stirfry in the garlic for a minute
  2. Add to the saucepan & stir in water, salt, uncooked lentils, uncooked rice or buckwheat , and seasonings. With no lid, simmer for approximately 30 mins, stirring regularly. Let it rest uncovered for 5-10 minutes.
  3. Using a hand blender in the saucepan, blend it all until a smooth consistency. Let it rest for 10 minutes or more uncovered
  4. With no lid the sauce will thicken a little more as it rests. Stir it before serving it into a dish or on a meal. Pour and enjoy

Joanne’s Tip – Leaving the sauce to rest will thicken it more. Brown rice or buckwheat was used instead of flour for this recipe and it came out delicious. The buckwheat sauce came out a bit thicker. This sauce is ideal for any lentil, chickpea or potato dish, over wholemeal pasta, rice, a vegetable dish.  Even a vegeburger or a cooked quinoa/buckwheat meal.

We used beluga lentils which came from an organic store, but green lentils are good too.

The image above is the Rice or Buckwheat  Lentil Sauce over lentil fritters, a warm salad with fresh tomatoes.