Savory Lentils and Veggies Over Rice

I made this dish last week as one of those cleaning-out-the-fridge kind of dishes. But it was so good I had to make it again (and actually write down the proportions I used so I could blog about it). I made enough for a few days of leftovers and it kept really well. The time:quantity ratio is pretty good and the taste factor is off the charts. Use whatever veggies you've got on hand.

Savory Lentils and Veggies Over Rice (serves 4-6)

1 cup dry lentils (any kind)
Vegetable broth (for cooking lentils)
1 cup dry brown rice
1/2 cup chopped onion (any kind)
4 cloves garlic
1/2 head cauliflower
1 large crown broccoli
Canola oil
Shredded coconut (for garnish)
Chopped cashews (for garnish)
Chopped cilantro or parsley (for garnish)

For the sauce:
1 Tbls. green curry paste
1 Tbls. molasses
1 Tbls. brown miso
2 Tbls. apple cider vinegar
1 Tbls. Bragg's Liquid Aminos/tamari/soy sauce
Dash of liquid smoke

Start cooking the rice and lentils (in vegetable broth) according to the package directions.  Chop the onion and crush the garlic. In a large pan heat a generous drizzle of canola oil over low-medium heat and saute the onion and garlic until translucent, about 10 minutes.

While the onion and garlic are cooking wash and chop the broccoli and cauliflower into small florets. Add to the onion and garlic and saute until the broccoli is bright green, about 8 minutes.

While the dish is cooking, make the sauce. Combine all of the sauce ingredients together in a small bowl and set aside.

The lentils should be done by now. If not, lower the heat on the veggies until they're done. Add the lentils to the dish and cook for a few more minutes.

Add the sauce and cook for a few more minutes. Remove from heat.

Spoon some rice into a bowl and top with the lentil/veggie mix. Garnish with coconut, cashews, and cilantro and enjoy!