Rice and Lentil Bowls with Mint Pesto Yogurt

Rice and Lentil Bowl with Mint Pesto Yogurt, plus a Giveaway!

Between LA Food & Wine + The Taste, it’s been a while since I’ve cooked, eh?  Thanks to the folks at Stonyfield and Bob’s Red Mill, I have an excuse to get back in the kitchen with these free samples.  I’m making Rice and Lentil Bowls with Mint Pesto Yogurt.

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You know this is still going to be easy, though.  This is me we’re talking about.

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Lentils (made in the rice cooker) and leftover Sushi Rice…

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…with a mint pesto yogurt sauce.
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All together…

Lentil Bowl

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…basically been eating out of this bowl for 3 days.

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It gets dry sitting in the fridge, so some extra Greek Yogurt (seasoned with lemon juice/Maldon Sea Salt) helps things out…

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…I also add some veggies for extra greens.

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If you want to win some too, just enter here.


Rice and Lentil Bowls with Mint Pesto Yogurt

Ingredients

  • 1 Cup Cooked Rice
  • 1 Cup Red Lentils
  • 1 Cup Organic Nonfat Greek Yogurt
  • Large Handful Fresh Mint
  • 1/4 Cup Raw Pinenuts
  • 1/3 Cup Extra Virgin Olive Oil
  • 2 Cloves Garlic
  • Zest/Juice Small Lemon

Instructions

  1. Cook the lentils to package instructions, or use a rice cooker.
  2. Add the cooked lentils to the cooked rice, combine and season with salt/pepper.
  3. Make a pesto by combining the mint, nuts, garlic, EVOO, and lemon zest/juice in a food processor/blender. Stir in 1/2 the yogurt.
  4. Mix the rice/lentils with the pesto.
  5. Season the remaining 1/2 cup Greek Yogurt and dollop on top.
https://theactorsdiet.com/2015/09/14/recipe-rice-and-lentil-bowl-with-mint-pesto-yogurt/

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12 thoughts on “Rice and Lentil Bowls with Mint Pesto Yogurt

  1. Deb

    I love both of these things! I saw a recipe recently for spiced lentils with a poached egg and greek yogurt that I thought looked spectacular–I think I just got motivated to try it out

  2. Blessie Nelson

    I would do a slow cooked stew of lentils and grated coconut and aromatic spices and give a finishing creamy touch with coconut milk laced yogurt and green chillis.

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