A Gaggle of Girls
I'm a divorced mom of 3 gluten-free daughters. We've outgrown dairy, soy, egg, and corn allergies, but still deal with a berry allergy in my youngest.
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postheadericon Indian-Inspired Lentils, Pork, and Quinoa or Rice

I read a book a while ago which included a chapter about eating frugally without eating fast food. If you have dietary restrictions, it’s unlikely that you’ve been eating fast food, but it is likely that you’ve been paying a lot of money for your food. Sometimes cooking from basic whole foods and looking at dishes inspired by other cultures will lead you to something inexpensive, tasty, filling, and delicious.

I always make sure we have some meat in the freezer, and if I can’t get to the grocery store, we’ll eat this meal. We eat it more frequently than that because it’s a meal everyone likes, and it’s inexpensive. What a great deal!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and an under $10 recipe.

Indian-inspired Lentils, Pork, and Quinoa or Rice


  • splash cooking oil (canola or olive)

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 lb pork, cubed (substitute chicken, ham, or whatever is on sale)
  • 1/4 tsp turmeric
  • 1 tsp garam masala spice mix (I highly recommend having this on hand, it’s well worth the original expense!)
  • 1/4 tsp kosher or sea salt
  • splash wine (optional)
  • 1 1/2 cups rice
  • 1 1/2 cups brown lentils
  • 1/4 cup red lentils (optional, but it adds to the flavor and color)
  • 5-6 cups water or broth
  • about 2oz frozen spinach (I buy the 1lb bags of frozen spinach, and use 2 handfuls)

Warm the oil in a large pot over medium heat. Add the onion and garlic, and sauté until they begin to soften.

Add meat and spices, and continue to sauté until meat has browned.

Deglaze the pan with a splash of wine (or not if you don’t have any/don’t cook with alcohol).

Mix in rice, lentils, and broth, and bring to a boil.

A touch of green on the plate

Add the spinach, then turn heat down to medium-low. Cover and cook for 20 minutes. Stir 2-3 times during the cooking time.

Check rice & lentils for done-ness, and cook for a longer period of time and/or add more liquid as needed.

Serve and enjoy with a salad or a yummy roasted vegetable!

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