HEARTY LENTIL RICE SOUP MIX

SERVES 6 TO 8 PORTIONS

1 cup (200 g) black pearl rice or wild rice

3/4 cup (150 g) dried green lentils

1/2 cup (15 g) dried porcini mushrooms

1/2 cup (10 g) dried shiitake mushrooms

1/4 cup (20 g) dried chopped onions

1 tsp. dried garlic granules

1 tsp. dried rosemary

1 tsp. dried thyme

1 tsp. salt, or more to taste

1/2 tsp. black pepper, or more to taste

1/2 tsp. dried marjoram

1/2 tsp. ground mustard

1/4 tsp. celery seed

8 cups (1920 ml) water

NUTRITIONAL VALUES

Calories: 134kcal
Fat: 0.7g (0.1g S.Fat)
Carbs: 24.7g
Protein: 7.2g
Sugar: 1g
Sodium: 361mg

METHOD

Except for the water, combine all of the ingredients in a 32-oz. (945 ml) jar that can be tightly sealed.

When you're ready to cook the soup, combine the contents of the jar with the water in a large soup pot. Bring the water to a boil over medium-high heat. Cover with a lid, reduce to a medium heat, and bring to a simmer. Cook for 40 to 45 minutes, stirring occasionally, or until the lentils and rice are tender.

Taste the soup and season with additional salt or pepper as desired. Serve immediately.

RECIPE NOTES

If you want to make these into individual servings rather than a large batch, divide the ingredients into 6 zip bags to carry with you.

LENTIL BALLS WITH ZESTY RICE

SERVES 4 PORTIONS

FOR THE LENTIL BALLS

2 cans (30 oz., or 850 g) black or brown lentils, drained and rinsed

1 cup (100 g) walnut halves

3 tbsp. (5 g) chopped dried mushrooms

1 1/2 tbsp. (25 g) tomato paste

3 tbsp. (5 g) fresh parsley

3/4 tsp. salt

1/2 tsp. black pepper

1/2 cup (80 g) gluten-free breadcrumbs

FOR THE ZESTY RICE

2 2/3 cups (635 ml) water

1 1/3 cups (255 g) basmati rice

2 tbsp. (30 ml) lemon juice

1 1/2 tbsp. (5 g) minced fresh parsley

2 tsp. (4 g) lemon zest

1/8 tsp. salt, or to taste

FOR THE ASSEMBLY

2 cups (100 g) chopped lettuce

1 cup (130 g) halved cherry tomatoes

1/4 cup (35 g) slivered red onion

4 lemon wedges

NUTRITIONAL VALUES

Calories: 697kcal
Fat: 20.6g (1.5g S.Fat)
Carbs: 100.5g
Protein: 29.9g
Sugar: 7.3g
Sodium: 1274mg

METHOD

TO MAKE THE LENTIL BALLS
Preheat the oven to 375oF (190oC, or gas mark 5), and line a baking sheet with parchment paper or a silicone baking mat.

In a food processor fitted with an S-blade, combine the lentils, walnuts, dried mushrooms, tomato paste, parsley, salt, and pepper. Pulse the mixture until it is broken up into smaller pieces but not a paste. Fold the breadcrumbs into the lentil mixture until evenly distributed.

Form twenty (2 tbsp) lentil balls (30 g) with your hands and place them on a baking sheet. Bake for 10 minutes, then flip them over and continue to bake for another 10 minutes. Allow them to cool for 7 to 10 minutes on a rack before removing.

TO MAKE THE ZESTY RICE
Bring the water and rice to a boil in a pot over medium heat. Adjust the heat to medium-low and cover with a lid. Cook, stirring occasionally, for 20 minutes, or until the rice is tender. Stir in the lemon juice, parsley, lemon zest, and salt until well combined. If desired, season with additional salt.

TO ASSEMBLE
In a mixing bowl, combine the lettuce, tomatoes, and red onions, then divide among four plates or containers. Then, divide the rice and lentil balls among the plates. Serve garnished with a lemon wedge.

RECIPE NOTES

The lentil balls can be made ahead of time and frozen for later use!

ARABIAN RICE

SERVES 2 LARGE PORTIONS

1 1/3 cups (250 g) long grain rice

1 carrot

1/2 red pepper

1 shallot

1 garlic clove

5 1/2 oz. (150 g) seitan

1 1/2 tbsp. olive oil

1 tsp. tomato purée

finely grated zest and juice of 1/2 unwaxed orange

2 cups (500ml) vegetable stock, plus, extra if needed

1/2 cup (50 g) slivered almonds

1/2 tsp. pul biber (Aleppo pepper, or Turkish chili flakes)

pinch of saffron threads

pinch of ground cinnamon

pinch of ground cumin

pinch of ground cardamom

sea salt

freshly ground black pepper

freshly grated nutmeg

handful of raisins (optional)

NUTRITIONAL VALUES

Calories: 1091kcal
Fat: 27.5g (4.3g S.Fat)
Carbs: 128g
Protein: 74.6g
Sugar: 17.3g
Sodium: 1553mg

METHOD

Rinse the rice in a strainer until the water runs clear. Set aside and allow to drain. The carrot should be peeled and finely chopped. Remove the seeds from the pepper and finely chop it. The shallot and garlic should be peeled and chopped.

Cut the seitan into bite-sized chunks. In a pan, heat the oil and sauté the seitan on all sides over high heat. Combine the tomato purée, carrot, pepper, shallot, garlic, and orange zest and juice in a mixing bowl. Add the rice and enough stock to completely cover it. Simmer for about 20 minutes, stirring occasionally and adding more stock as needed, over medium heat, until cooked.

In the meantime, toast the slivered almonds in a dry skillet. Season the rice with pul biber, saffron, cinnamon, cumin, and cardamom, as well as salt, pepper, and nutmeg to taste. Add the raisins and mix well (if using). Divide the mixture between two lunchboxes and top with the almonds.

Serve the kabsa hot, if possible, but it also tastes great cold or at room temperature.