An overview of lentil types, nutritional characteristics, cooking tips, dried vs. canned, and a recipe for “Brown Rice & Lentils” from “The Best of Chef at Home”.
Full recipe: https://www.lentils.org/recipe/brown-rice-lentils-by-chef-michael-smith/
Ingredients:
1 cup (250 mL) brown rice
1 cup (250 mL) dried green lentils
4 cups (1 L) water or chicken broth
½ teaspoon (2 mL) salt
Directions:
In a medium saucepan with a tight fitting lid, combine rice, lentils, water, and salt. Bring everything to a full boil then lower heat, just enough to maintain a slow, steady simmer. Continue cooking until rice and lentils are tender and liquid is absorbed, about 45 minutes. Turn off heat, let stand for a few minutes, and you are ready to serve and share.
Variation: You can add any fresh or dried herbs you like to this dish. Rosemary, thyme and tarragon all work well.
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