Louisiana-Style Red Lentils with Brown Rice

Louisiana-Style Red Lentils with Brown Rice

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 675 Cals/serving

Let’s celebrate Mondays. This salute to the Big Easy is an update of the classic Creole “Red Beans and Rice.” Traditionally, the dish was served on Mondays, made with the leftover ham from Sunday dinner. Our vegetarian version keeps both the aesthetic and the flavor intact, using red lentils (which are higher in protein than red beans), the trinity of Creole cooking (celery bell pepper & onion) and a lightly spicy, classic Cajun seasoning.

Get Cooking
fresh
ingredients
Louisiana-Style Red Lentils with Brown Rice
Title
  • ¾ cup Brown Rice
  • 3 cloves Garlic
  • 2 stalks Celery
  • 1 bunch Thyme
  • 1 Green Bell Pepper
  • 1 Yellow Onion
  • 2 Tbsps Tomato Paste
  • 1 tsp Cajun Seasoning
  • 1 Fresh Bay Leaf
  • ¾ cup Red Lentils
  • 3 Tbsps Vegetable Demi-Glace
  • 4 oz Baby Spinach
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic. Small dice the celery. Remove and discard the stem and seeds of the green pepper; small dice the pepper. Pick the thyme leaves off the stems; discard the stems. Peel and small dice the onion.
Cook the rice:
2 Cook the rice:
In a medium pot, combine the rice with 1½ cups of water and a big pinch of salt and heat to boiling on high. Once boiling, cover, reduce the heat to low and simmer 25 to 27 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and fluff the finished rice with a fork or spoon. Set aside as you finish cooking.
Cook the vegetables:
3 Cook the vegetables:
While the rice cooks, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, garlic, celery and green pepper and season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened.
Add the aromatics:
4 Add the aromatics:
Add the tomato paste, bay leaf, as much of the Cajun seasoning as you’d like, depending on how spicy you’d like the dish to be, and all but a pinch of the thyme (reserve the rest for garnish). Cook, stirring frequently, 2 to 4 minutes, or until toasted and fragrant.
Add the lentils:
5 Add the lentils:
Stir the lentils, vegetable demi-glace and 3 cups of water into the pot of vegetables and aromatics, scraping up any bits at the bottom of the pot. Bring the mixture to a boil. Once boiling, reduce the heat to low and simmer, stirring occasionally, 10 to 12 minutes, or until the lentils are tender and the mixture has thickened.
Finish & plate your dish:
6 Finish & plate your dish:
Stir the spinach into the pot and cook 1 to 2 minutes, or until wilted. Remove from the heat and season with salt and pepper to taste; remove and discard the bay leaf. (If you find the lentil mixture too thick, add a little water to thin it out.) To plate your dish, divide the rice and lentil mixture between 2 dishes. Garnish with the remaining thyme. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic. Small dice the celery. Remove and discard the stem and seeds of the green pepper; small dice the pepper. Pick the thyme leaves off the stems; discard the stems. Peel and small dice the onion.
2 Cook the rice:
In a medium pot, combine the rice with 1½ cups of water and a big pinch of salt and heat to boiling on high. Once boiling, cover, reduce the heat to low and simmer 25 to 27 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and fluff the finished rice with a fork or spoon. Set aside as you finish cooking.
Cook the rice:
Cook the vegetables:
3 Cook the vegetables:
While the rice cooks, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, garlic, celery and green pepper and season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened.
4 Add the aromatics:
Add the tomato paste, bay leaf, as much of the Cajun seasoning as you’d like, depending on how spicy you’d like the dish to be, and all but a pinch of the thyme (reserve the rest for garnish). Cook, stirring frequently, 2 to 4 minutes, or until toasted and fragrant.
Add the aromatics:
Add the lentils:
5 Add the lentils:
Stir the lentils, vegetable demi-glace and 3 cups of water into the pot of vegetables and aromatics, scraping up any bits at the bottom of the pot. Bring the mixture to a boil. Once boiling, reduce the heat to low and simmer, stirring occasionally, 10 to 12 minutes, or until the lentils are tender and the mixture has thickened.
6 Finish & plate your dish:
Stir the spinach into the pot and cook 1 to 2 minutes, or until wilted. Remove from the heat and season with salt and pepper to taste; remove and discard the bay leaf. (If you find the lentil mixture too thick, add a little water to thin it out.) To plate your dish, divide the rice and lentil mixture between 2 dishes. Garnish with the remaining thyme. Enjoy!
Finish & plate your dish: