Kale, Lentil, and Rice Bowl

This is a super healthy recipe that is guaranteed to leave you satisfied. I like to add some variety to this dish by topping with tomatoes or other fruits or veggies. 

10 min prep, 40 min cook, serves 4

1 1/2 cups uncooked brown rice

1 1/2 cups uncooked lentils

1 bunch kale, stemmed and chopped

1 can coconut milk

1 tblspn white miso

1 tsp coarse grain mustard

1 tblspn mirin

1 tblspn rice wine vinegar

1 tblspn sesame oil

salt to taste

Cook the rice in 3 cups of water about 40 minutes, until fluffy. Also, cook the lentils in 3 cups of water until water is fully absorbed, about 20 minutes. Meanwhile, whisk together the coconut milk, miso, and mustard. Pour into a large skillet and cook over medium heat until simmering. Add the kale and cook about 10 min, until wilted. When the lentils have finished, add the mirin, rice wine vinegar, sesame oil, and salt. Serve in a bowl with rice and lentils on the bottom and kale with sauce on top.