As a vegetarian, there are many times when I realize that I am having too many carbohydrates and not enough protein.

When I have the protein urge, this is the dish I turn to. Whole grain brown rice noodles, crispy lentils and whatever vegetables I have at home go into this vegan and gluten free dish.

The lentils are cooked the same way as those I made in my Purple Kale and Ground Lentil Sauté from several months ago. The brown rice noodles you’ve seen before as well in my Lemon and Coconut Brown Rice Noodles from last year.

I had some green peas, so that’s what I used as the vegetable this time. Next time, maybe some shredded brussel sprouts or finely cut cauliflower.

It’s really easy to make and very satisfying.

Print Brown Rice Noodles with Lentils and Peas Prep Time: 30 minutes Cook Time: 15 minutes Total Time: 45 minutes Yield: Serves 4 Ingredients 4 ounces whole grain brown rice noodles 1-2 tablespoons of olive oil 1/2 teaspoon mustard seeds 1/2 teaspoon urad dal 1/2 cup toor dal 1/2 cup chana dal 1 dried red chili a pinch of asafoetida 1/2 teaspoon salt 1 cup green peas Method Soak the noodles in a large bowl of boiling hot water. Set aside. Put the toor and chana dals in a bowl and add enough warm water to cover. Soak for about 30 minutes. Drain the water and put the dals in a food processor or blender along with the dried red chili, the asafoetida and a 1/2 teaspoon of salt. Process or blend the dals. Set aside. Heat 1 tablespoon of olive oil in a skillet. Add the mustard seeds and urad dal. When the mustard seeds start popping add the ground dals and the peas. Mix well. Add more oil (up to a tablespoon) if the mixture seems dry. Sauté until the ground dals are cooked well. Drain the water from the rice noodles. Cut them into smaller lengths if desired. Mix the noodles well with the lentils and peas. Adjust salt as needed. Serve. 3.1 http://globalveg.com/2014/10/19/brown-rice-noodles-with-lentils-and-peas/ Copyright: Global Veg