
Ingredients
Difficulty : Easy
Serves : 2
Cooking Instructions
- 1Add lentils and water to a saucepan. Bring to a boil, then reduce to a gentle simmer. Cook 20–25 minutes until tender but not mushy. Season lightly.
- 2Combine rice and water in a separate pot. Bring to a boil, cover, and reduce heat. Cook until fluffy and fully absorbed (about 25 minutes).
- 3Heat a skillet over medium. Add a splash of vegetable broth and garlic. Stir for 30–60 seconds, then add carrots. Cook 5–7 minutes, adding more broth as needed to prevent sticking. You’re looking for tender carrots with light caramelization at the edges. Season with salt, pepper, and spices.
- 4Slice cucumber, tomatoes, and avocado.
- 5Dressing: Whisk together lemon juice, water, and seasoning for a light, zesty dressing.
- 6Start with a base of brown rice. Add lentils alongside, followed by sautéed carrots. Layer in fresh cucumber, tomatoes, avocado, and pepperoncini.
- 7Drizzle with lemon dressing and sprinkle fresh herbs over the top. Serve immediately, or store components separately for meal prep.







