Lentil Peperonata with Basil Rice

Ingredients

For the Basil Rice

• 1 cup white or brown rice
• 2 cups fresh basil
• Juice from one lemon
• ½ teaspoon red chili flakes
• Diamond Crystal kosher salt

For the Lentil Peperonata

• 1 cup petit black lentils
• Extra-virgin olive oil
• 2 large bell peppers
• 1 small red onion
• Diamond Crystal kosher salt
• 3 garlic cloves, grated
• 1 tablespoon nonpareil capers in brine
• 1 tablespoon red wine vinegar
• ½ cup basil leaves
• ½ cup parsley
• Freshly ground black pepper

Simplified Directions:

For the Basil Rice

• Cook the rice according to package instructions. While the rice is cooking, use either a food processor or mortar and pestle to crush the basil and lemon juice into a paste. Season with the chili flakes and salt before gently stirring into the rice. Set aside.

For the Peperonata

• Bring a large pot of water to a boil and add the lentils, reduce to a simmer and cook for 20-25 minutes or until tender.
• Set a large pan with a tightly fitted lid over medium heat and add ¼ cup olive oil. Thinly slice the peppers and red onion and cook, stirring occasionally until they have softened significantly, 12-15 minutes. Season with salt.
• Add the garlic, chopped capers, vinegar, basil and parsley and cook until the garlic is no longer raw, 4-5 minutes.
• By this time the lentils should be tender. Use a slotted spoon or sieve to scoop them into the peperonata. Mix everything together and serve with the basil rice.

Meet Justine

Justine Doiron is the founder, recipe innovator, and food stylist behind the popular social media accounts @Justine_Snacks and author of the New York Times best-selling cookbook Justine Cooks. She specializes in plant-forward recipes that are innovative yet easy for any home cook to prepare. Try one today!