Ingredients 

• 120g of rice (any variety will do, but long grain varieties are nice) 
• 80g of brown or green lentils (just not orange/red ones) 

• 1 onion, or large shallot, chopped 
• 3 cloves garlic, finely chopped 
• 1 inch ginger, peeled and finely chopped  
• 1 large carrot, thinly sliced 
• 200g mushrooms, thinly sliced 

• 100g sweet potato, cut into thin strips 
• 1 red pepper, thinly sliced 
• 50g kale or spinach, chopped 
• 50g red cabbage, thinly sliced 
• 1tsp dried basil 

• 50g toasted nuts cashews 
• 1 Tablespoons of sesame oil 
• 1 Tablespoons of soy sauce,  
• 1 Tsp honey 
• ½ tsp black pepper 

• 1 tsp cayenne pepper to taste 

Instructions 

• Begin by cooking your rice and lentils in the same pot. Just stir them together and add water, cover, bring to a boil, and lower to a simmer. Let cook undisturbed for 15 minutes until lentils are rice are both cooked through and water has been absorbed completely. 
• While rice is cooking, slice and chop all veggies and set aside. When rice is almost done, begin cooking veggies in the largest pan you have, a wok is perfect, if you have one. 
• Heat 1 Tbsp of sesame oil over medium-high heat and add onion, garlic and ginger. Stir fry for 2-3 minutes until onion begins to soften and garlic is fragrant (stir frequently so garlic doesn’t burn). Add carrots, mushrooms, and sweet potato. Stir fry for an additional 4-5 minutes until sweet potato begins to soften. 

• Add honey,  pepper, cayenne, basil and 1 Tbsp of soy sauce and stir to combine. Add kale and cabbage and let simmer over medium heat until kale and cabbage have wilted, about 3-4 minutes.  
• When rice/lentils are done,  add rice/lentils and stir fry with the vegetables. Keep stirring and stir frying until rice and lentils begin to dry out a bit, if they get a little crispy, even better. 
• Top with nuts/seeds before serving if desired