Who says a Candida diet has to be bland and boring? If you’re looking for a great and easy meal, then Lentils with Wild Rice and Crispy Onion could be just what you’re looking for to help starve the Candida.
For the tomato sauce
- 2 teaspoons olive oil or coconut oil
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups organic plain tomato sauce ( no sugar or preservatives added but spices are ok)
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 3/4 cups water
- 2/3 cup wild brown rice
- 3/4 teaspoon salt
- 2 tablespoons olive oil or coconut oil
- 1/2 yellow onion, finely chopped, plus 1 onion, thinly sliced
- 3 cloves garlic, minced
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 2 cups vegetable stock, chicken stock or broth
- 1 cup brown or French green lentils, picked over, rinsed and drained
- Fresh cilantro (fresh coriander)
To make the tomato sauce, in a non-aluminum saucepan, heat the olive oil or coconut oil over medium heat. Add the onion and saute until soft and lightly golden, about 6 minutes. Add the garlic and saute for 1 minute longer; don’t let the garlic brown. Stir in the tomato sauce, cayenne pepper and salt. When the mixture just begins to bubble, reduce the heat to low and simmer for 5 minutes. Remove from the heat and set aside.
In a saucepan, bring the water to a boil. Add the wild brown rice and 1/4 teaspoon of the salt. Reduce the heat to low, cover and simmer until the water is absorbed and the rice is tender, about 45 minutes.
In a saucepan, heat 1 tablespoon of the olive oil or coconut oil over medium heat. Add the chopped onion and saute until soft and lightly golden, about 6 minutes. Add the garlic, cumin and cinnamon and saute for 1 minute longer; don’t let the garlic brown. Add the stock, lentils and the remaining 1/2 teaspoon salt and bring to a boil over high heat. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, about 30 minutes.
While the rice and lentils are cooking, heat the remaining 1 tablespoon olive oil or coconut oil in a nonstick frying pan over medium heat. Add the sliced onion and saute until brown and crispy, about 30 minutes.
To serve, reheat the tomato sauce gently over medium heat. On a serving platter, spread the lentils in a layer; top with a layer of the rice. Pour the tomato sauce over the rice and top with the onion rings. Garnish with the cilantro.
This recipe serves 10 and will be a great addition to your candida free cooking.
Source: Adapted from recipe found on MayoClinic.com