Today it's time ... special recipe for smaller from the house! How many times has it happened to you that you want things "without vegetable stumbling"? Well, making an adaptation of the recipe of vegan lentils, today the children will enjoy some very complete lentils that, unbeknownst to them, will be made by a great variety of vegetables, vitamins and nutrients.

This recipe is also perfect to spend vegetable scraps that we have in the fridge, since we can customize the recipe to our liking and put those vegetables that we have or that we like the most.

On the other hand, in this case we will not use potatoes since we are going to complete these lentils with White rice, which will provide all the energy from carbohydrates.

And finally, and to give our lentils a more fun touch, we will accompany them with seasoned avocado, which has a very pleasant texture for children (if your little ones do not like it, removing it from the recipe is enough). And adults will love it, you will see what freshness it brings to the dish and what contrast of flavors and textures.

You can leave prepared with in advance the lentils and the rice, but in separate containers, to heat them and mix them just at the moment of serving them. However, avocado, I do not recommend preparing it too far in advance because it can oxidize very quickly. For example, you can prepare it 30 minutes before lunch, since the lemon will keep it for those minutes.

Lentils with rice and avocado for children

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Lentil stew with rice and avocado ideal for children, full of vitamins and minerals. Complete plate only to complete with dessert.

Irene Arcas

Recipe type: vegetables
Calories: 350
Rations: 4

Cooking time: 50M
Total time: 50M

Ingredients

300 gr of brown lentils (soaked the day before)
1/2 red pepper
1/2 green pepper
Carrots 2
1/2 aubergine
1 leek
1 ripe tomato
4 cloves of garlic
50 gr of olive oil
shawl
pepper
cumin
red paprika
1 liter of chicken broth
a splash of vinegar
2 tablespoons of tomato sauce
200 gr of white rice
1 liter of salted water
2 ripe avocados
olive oil
lemon
shawl

Preparation

We introduce the liter of water in the glass and the basket and program 7 minutes, varoma temperature and speed 1.
At the end of this time, we put the rice through the mouth (it will fall into the basket) and we program 14 minutes, varoma temperature and speed 4. We introduce the spatula through the mouth and stir the rice two or three times during cooking.
We check that the rice is just right and if it is not, we program a couple more minutes, at the same temperature and speed.
With the help of the spatula, we remove the basket with the rice, we turn it over on a platter and reserve.
Without washing the glass, add the oil, salt, cumin, paprika, lentils and chicken broth.
We place the basket inside the glass and add all the peeled and coarsely chopped vegetables inside.
Cook for 35 minutes, 100º, spoon speed, left turn, with the beaker on.
Check if the lentils are already soft and if they are not ready, add time from 5 minutes to 5 minutes, again programming the 100º temperature, spoon speed, turn to the left. The cooking time depends fundamentally on the hardness of the water, and also on the variety of lentils that we are using.
When they are ready, we remove the basket, empty the contents of the glass into a pot or container. Without washing the glass, we place the vegetables inside the glass and crush 1 minute, progressive speed 5-7-10.
We add the lentils back into the glass where we have the vegetable puree, we also add a splash of vinegar, the fried tomato and we program 5 minutes, spoon speed, 100º, left turn. This step will add consistency and thickness to the lentils, so if you see that they have become too dense, you can add water to your liking.
We check the point of the salt.
Cut the avocado into thin slices, add lemon, oil and salt.
We serve a volcano of white rice, around the lentils and avocado slices on top.

Equivalences with TM21

More information - vegan lentils

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Ana Belen said

ago 11 years

Hello Irene, this weekend I made your lentils with rice and avocado and we all loved it, I only added a little water to the little one as you indicate since it was a bit I hope, the parents ate it as is. The touch of avocado, great. They were delicious. Thank you very much for sharing this great recipe.

Reply to Ana Belen

Irene Arcas said

How good Ana Belén! I am very happy that you liked it so much. And about the thickness, it depends on the type of lentils, but the good thing is that we can adapt it to our tastes by adding more or less water. Thank you very much for following us and for your message. A pretty hug.

Reply to Irene Arcas

Mimi Farethra said

It looks great !!! I have always made lentils with rice cooked together 🙂 very soon I will try this version! Thanks for sharing!!!

Reply to Mimi Faretra

Thank you for your message! I like to do it this way because the rice is more whole and, above all, that what is left over you can keep it (always separately) and serve it again when you need it. When we heat the rice in a broth (be it lentils, or soup or any liquid), when it cools it becomes too "pasty", in this way we avoid it. Thank you for following us and for preparing our recipes. A hug pretty.