Lentils Once, Twice, and Thrice: Lentils Once with Brown Rice, Lentils Twice in Soup, and Lentils Thrice as Lentil Cakes

Course Side Dishes

Ingredients in this Recipe

1 T cooked rice, optional
1 ½ tsp garam masala
2 4 T olive oil, as needed
2 c chard, spinach, or other leafy greens, washed well and chopped into ½” pieces
2 c short grained rice, brown or white
2 large carrots, peeled and chopped, small dice
2 medium onions, chopped, small dice
2 medium potatoes, peeled and chopped in small dice
2 stalks celery, chopped, small
2 T minced parsley
3 4 quarts broth (I like a chicken/poultry or pork broth that has been made with bones that have been smoked, but beef or vegetable stock is fine too)
3 c brown lentils (or French lentils)
4 slices bacon or ham, chopped, fine dice
4 T Sour Cream for serving
6 cloves garlic, minced
A generous pinch of dried Herbes de Provence, or two large pinches of fresh oregano, minced and one large pinch of fresh thyme, minced (or a bit less of dried oregano and thyme).
Salt and pepper to taste

See Full Recipe at Food52