Lentils and rice

Prep time: 3 minutes Cook time: 25 to 30 minutes (depending on your rice cooker) Rest time: 10 minutes

The five or less things: Half a cup / 1.25 dl of brown or green lentils. Rinse them first. One cup / 2.5 dl of white rice. Use whatever white rice you have. The rice is not judgmental. Two cups / 5 dl of vegetable broth or water. Flavor comes from broth. Water comes from the sink. You decide. One teaspoon / 5 ml of cumin. Cumin is the magic dust. It takes lentils from plain to memorable. A sprinkle of salt and pepper.

Directions

1. Rinse the lentils in a strainer under cold water. Look for small rocks. Lentils are grown in dirt. Dirt has rocks. Remove the rocks. Your teeth will thank you.
2. Rinse the rice well. Add water, stir with your hand, and pour off the cloudy water. Repeat until the water looks clear.
3. Place the rice, rinsed lentils, broth, cumin, salt, and pepper into the inner pot. Stir once to combine. The lentils will sink to the bottom. That is fine. They know where they belong.
4. Cover it, start it, and get out of the way. The rice cooker is in charge now.
5. Resist the urge to open it right away. Give it 10 minutes. The steam is the secret.
6. Open the pot. Gently fluff everything with a fork. The lentils should be cooked through, the rice tender.
7. Serve warm. Top with a drizzle of olive oil or a squeeze of lemon if you have them. The lemon brightens the flavor. The olive oil adds richness.

Note: This is hearty, healthy, and filling. Lentils and rice are a classic combination. They are also cheap. Very cheap. So cheap you will have money left over for something fun. Like more lentils and rice. Add chopped onions or garlic for extra flavor. Add a handful of spinach for greens. Store leftovers in the fridge for up to three days. Reheat with a splash of water. Good for dinner. Good for leftovers. Good for your stomach.