My rotation diet is going fairly well. I’ve rearranged a few items but for the most part I’m finding the available foods for each day more than adequate. I made this rice and lentil dish last week but didn’t measure anything. I was more diligent today. I added fish to mine in the last ten minutes of cooking to increase the protein content but didn’t include it in the recipe. Carrots would be a good addition but weren’t on my list of approved foods for today. A little red chili flake would also be good if you like your curry spicy.

3 cups vegetable broth
2 cups broccoli flowerets
1 medium onion, diced
2 cloves garlic, minced
1/2 cup brown rice
1/2 cup lentils
2 tsp turmeric
1/2 tsp cumin
1/2 tsp ginger
1/4 tsp Chinese five spice
lime wedges

In a medium pot, add stock, rice, lentils, onion and garlic. Bring to a boil and reduce heat to a simmer. Add turmeric, cumin, ginger and Chinese five spice. Cover and simmer for 20-30 minutes until rice and lentils are cooked through, stirring often. Add broccoli flowerets and cook for another 10 minutes, until broccoli is cooked but still bright green and a little crunchy. Serve with a squeeze of lime.