Mexican Lentils and Rice
Prep time
Cook time
Total time
Serves: 2 servings
  • 5 carrot sticks
  • the inside stalks of a heart of celery
  • 1 sweet onion
  • 1 jalapeno
  • a few springs of fresh cilantro
  • ½ a box of chicken broth
  • ~1/2 cup basmati rice
  • ~1/3 cup dry lentils
  • ~1/4 cup canned pinto beans
  • ½ jar chipotle salsa
  • 2 eggs
  • ½ box Applegate frozen turkey breakfast sausages
  • sprinkles of cumin, chili powder, oregano, salt and pepper
  1. Chop and sautee the onion, celery, carrot, and jalapeno in canola oil until soft, then sprinkle the veggies with cumin, chili powder, oregano, salt, & pepper.
  2. Stir in the dry lentils, rice, salsa, broth, and beans and put a lid on the skillet so the lentils and rice would absorb the liquid. After about 20 minutes on low heat the liquid will absorb.
  3. In a separate skillet fry the 2 eggs and heat up the frozen sausages.
  4. Add a large scoop of the rice mixture in a shallow bowl and top with a fried egg, a couple sausages, and some chopped fresh cilantro.
Recipe by Eating Made Easy at