Everyday Lentil Lunch - Food Revolution Network

Ingredients

• 1 tsp mustard seed
• 1 tsp cumin seed
• 1 bunch bok choy, stems and leaves separated and chopped (see Chef’s Notes)
• 2 cups mushrooms (sliced)
• ½ cup vegetable broth, unsalted, preferably homemade (or water)
• 3 medium-large garlic cloves (minced)
• 1 tbsp fresh ginger (minced)
• 1 tsp ground turmeric
• 1 ½ tsp ground cumin
• ¼ tsp salt (optional)
• ¼ tsp ground black pepper (optional)
• 2 cups brown or green lentils (cooked)
• 2 cups organic brown or black rice (cooked)
• 1 tbsp lime juice (freshly squeezed) +1 Tbsp as needed
• ¼ cup cilantro (optional) chopped
• 1 green onion (sliced) +1 as desired
• ¼ cup raw cashews (or sunflower seeds)
• crushed red pepper (optional) to taste