To ward off weekday-dinner panic, I cook rice in the cooker on Sunday and simmer a potful of lentils or dried beans until tender. If ambitious, I make a skillet of caramelized onions.
After a day at the office, I reach for the rice, lentils, and beans and toss in whatever greens I have—usually arugula or spinach—and meat or fish for protein. With plenty of seasoning, the mix tastes like you’ve spent hours in the kitchen.
When there’s squash, zucchini, or bell peppers lurking about, stuff the mixture into them for an especially lovely presentation. Give them a brief steam in the microwave to soften them up a bit.
Let rice cool by turning it out onto a baking sheet and spreading it into a shallow layer. Cooled properly, cooked rice, lentils, and beans will keep well for most of the week.
Admittedly, this versatile recipe has many steps, but the result is impressive and flavorful.
Red Lentils, Brown Rice, and Spicy Garbanzos
You can substitute two pouches of cooked brown or white rice. Diced firm tofu can stand in for the animal protein for a vegetarian dish.
Makes 4 main-dish servings
- 2 cups small red or 1 1/2 cups black lentils
- 1 tablespoon concentrated vegetable broth base
- 6 cloves garlic, crushed
- Salt
- 2 teaspoons chile powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground turmeric
- 2 tablespoons vegetable oil for high heat, such as avocado oil, sunflower oil, or safflower oil
- 1 can (15 ounces) garbanzo beans, drained
- 2 cups warm cooked brown or white rice (reheat in microwave)
- 1/2 cup currants, barberries or small raisins
- 2 cups baby arugula or spinach, optional
- 1 bunch green onions, trimmed and thinly sliced
- 1/3 to 1/2 cup chopped fresh cilantro
- 2 cups shredded roast chicken, beef, or pork, or diced firm tofu, optional
- 1/2 cup crumbled feta or goat cheese
- Caramelized onions (see recipe) or crispy fried onions from a box
Put lentils into a wire mesh strainer and rinse well while looking for any rocks or debris. Put 4 cups water, concentrated vegetable base, 3 cloves of the garlic and 1/2 teaspoon salt in a large saucepan. Heat to boil over high heat, then add lentils and stir well. Reduce heat to medium-low and partly cover the pot. Cook, stirring often, until tender, 15 to 20 minutes (slightly longer for black lentils). Remove from heat. Drain off any excess liquid and place in large bowl.
Mix chile powder, cumin, oregano, basil, black pepper, turmeric, and 1/2 teaspoon salt in small dish.
Heat vegetable oil in a saucepan. Add garbanzos and spice mixture. Cook and stir until aromatic, about 4 minutes. Stir in remaining garlic and cook 1 minute. Remove from heat.
Scrape garbanzos into the lentils. Stir in warm rice, currants, arugula, 2/3 of the green onions, and half of the cilantro. Taste and adjust salt and pepper as desired. Stir in chicken if using. (Refrigerate covered up to two days; reheat before serving.)
Serve warm topped with cheese and caramelized onions, if using. Sprinkle with remaining green onions and cilantro.
Stuffed Squash With Red Lentils, Brown Rice, and Spicy Garbanzos
Makes 4 servings
- 1 recipe (see recipe) red lentils, brown rice, and spicy garbanzos
- 2 small honey nut or acorn squash (or 4 medium-sized zucchini or red bell peppers, see note)
- 2 tablespoons vegetable oil
- 2 teaspoons chile powder
- Salt and freshly ground pepper to taste
- Extra-virgin olive oil, for drizzling
- 1/2 cup crumbled feta or goat cheese
- Caramelized onions (see recipe) or crispy fried onions from a box
- Chopped green onions, fresh cilantro for garnish
Prepare the red lentils and rice recipe.
Heat oven to 400 degrees F. Spray a baking dish with nonstick spray. Cut squash in half through the stem end; scrape out seeds. Put into prepared dish and brush with vegetable oil. Sprinkle with the chile powder, salt, and pepper.
Bake squash, rotating pan once, until fork-tender and golden on the cut edges, 20 to 25 minutes.
Use a large spoon to stuff squash with some of the rice mixture. Put any remaining rice mixture around squash in the baking dish. Drizzle everything with olive oil and return to oven to heat through, 10 to 20 minutes.
Sprinkle with feta and top with caramelized onions, if using. Sprinkle with green onions and cilantro before serving.
Note: If using zucchini or red bell peppers, you’ll need to soften them in the microwave before stuffing with the rice mixture. Cut zucchini lengthwise in half and put cut side down in a microwave-safe dish with 1/4 cup water. For red peppers, cut off the top third, scoop out the seeds and place the shells and the tops in a microwave-safe dish with 1/4 cup water. Cover dish and microwave on high until fork-tender, 5 to 10 minutes. Drain well, then stuff and bake as directed in Steps 4 and 5.
Caramelized Onions
Makes 1 generous cup
- 2 large sweet onions, about 12 ounces each
- 2 tablespoons vegetable oil, such as sunflower, avocado, or expeller-pressed canola
- 1/2 teaspoon sugar
- 1 tablespoon butter
- 2 cloves garlic, finely chopped
- Salt and freshly ground pepper to taste
Cut onions in half. Cut each half into thin slices. Put onions into a microwave-safe bowl and add 1/4 cup water. Cover bowl with lid or plastic wrap and microwave on high, stirring once or twice, until soft and translucent, 3 to 4 minutes. Drain well.
Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add onions; reduce heat. Cook and stir over low heat until golden and soft, about 10 minutes. Sprinkle with sugar and cook, stirring often, until richly browned and caramelized, 15 to 20 minutes.
Add butter and garlic and cook 2 minutes. Season with 1/4 teaspoon each salt and pepper. Onions can be made several days in advance; store covered in the refrigerator.
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