Ever since I learned you can cook lentils and rice together in the rice cooker I’ve been unstoppable.
Since everyone always assumes it’s totally unseasoned for some reason, I used soy sauce and a commercially prepared tomato chilli sauce. Plus pickled ginger because I’m an anarchist.
Om nom nom nom! Love lentils! I have a jar of sprouted lentils, and another of sprouted mung beans going all the time. My trick with rice is to cook it, cool it, then let it sit in the fridge for 24 hours to make resistant starch. Then I freeze some of it for later, and have some for now.
I should try sprouted lentils, they look so cool 😎
It was a habit I started years ago. I use a 1 pint wide mouth mason jar, with a ring lid and a circle of screen, that I found in a co-op in Durango, CO.