Sautee 1/4 large white onion and 1 tbsp minced garlic in coconut oil until onions are becoming clear. Add 1 cup lentils and stir.
Add 2 cups water, 2 tbsp cumin, 1 tsp freshly ground black pepper, 1 tsp coarse sea salt and mix until well combined. Cover and let cook for 45 min.
Meanwhile prepare 1-2 cups brown rice.
Sautee 1/2 red bell pepper, 1/2 green bell pepper (both peppers cut into strips), and 1/3 cup chopped baby portobello mushrooms in 1 tbsp coconut oil on medium for 8-10 minutes.
Rinse leaves of butter lettuce.
When everything is cooked, layer lettuce, rice, lentils, peppers/mushrooms, and enjoy!
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