🌾 Weekly Brown Rice and Legume Meal Prep

Ingredients

• 🍚14 oz (400 g), about 2 cups uncooked brown rice
• 🫘14 oz (400 g), about 2½ cups canned chickpeas, cooked
• 🫘10.5 oz (300 g), about 1½ cups lentils
• 🥣2½ cups (600 ml) vegetable broth
• 🍃2 bay leaves
• 🧂1 tsp salt

• Recipes with cooked chickpeas

How to make it, step by step

1. Rinse the brown rice and cook in twice the amount of water with a pinch of salt for 40 minutes.
2. In another pot, simmer the chickpeas with a bay leaf and salt over low heat for 20 minutes, if they are precooked.
3. Combine the brown lentils with the vegetable broth and cook for 25 minutes until tender.
4. Let everything cool separately and store in well-labeled airtight containers.
5. Use as a base for bowls, salads, and side dishes over 4-5 days.