This simple meal idea is from “What Can I Cook Today?”, episode 2 on my YouTube channel, “Plantemus.” This is a very colorful meal that reminds me of springtime, hence the use of the word “primavera,” which means spring in Spanish. I love lentils, and the combination of them with rice is delicious and very satisfying.

SERVES 3–4.

INGREDIENTS

½ cup green onions, finely chopped

1 medium red onion, finely chopped

4–5 garlic cloves, finely chopped

1 small red, orange, or yellow bell pepper, finely chopped

1 small green bell pepper, finely chopped

2 cups mushrooms, chopped or sliced

1 cup of peas

2 medium carrots, chopped or sliced

1 tablespoon dried oregano

1 tablespoon dried or 2 tablespoons fresh parsley

1 tablespoon smoked paprika (it is important to use smoked instead of regular)

1 teaspoon turmeric

1 teaspoon curry (optional); you can use cumin if you prefer

½ cup basmati rice, rinsed several times and until the water is clear

1½ cups dry lentils (any type except red lentils), rinsed several times

6 cups water (or SOS-free vegetable broth)

DIRECTIONS

1. In a large soup pot, start by sautéing
the onions, garlic, peppers, and mushrooms, if using adding a little water when necessary. Sauté for 10 minutes on medium-high heat.

2. Add the peas and carrots and stir very well. Cook for about 6–7 minutes, adding a little water only if needed.

3. Add all the spices and stir very well.

4. Now add the rice, lentils, and water (or broth) and stir to combine all ingredients. Cover and simmer for 20 minutes at medium heat.

5. Uncover the pot and cook for an additional 10 minutes or until the water has evaporated and the rice and lentils are soft.

6. Once cooked, put the lid back on, turn off the heat, and let stand for 10–15 minutes before serving.