This well spiced and incredibly flavorful dish is one of my favorite one-pan recipes. I like to describe it as Louisiana’s take on a paella. It is packed with vegetables and completely plant-based but still has the authentic Creole flavor. Although it’s great as it is, I sometimes serve it with simple grilled prawns, for extra flair, and a side of collard greens.
Author: Dr. Rupy Aujla
3tablespoonsextra-virgin olive oilplus extra for drizzling
2red onionsthinly sliced
4garlic clovefinely chopped
3teaspoonCreole Spice Blend or Cajun spice mix
1/2ouncefresh thyme leaves
3celery stalksfinely chopped
5 1/2ouncesleekstrimmed and finely chopped
1yellow pepperhalved, deseeded, and cut into thin strips
3 1/2ouncespuy lentilssoaked in water for at least 20 minutes, then drained
7ouncesred Camargue (or wholegrain) ricesoaked in water for at least 20 minutes, then drained
14ouncescanned chopped tomatoes
1 1/4cupvegetable stock (or 1 vegetable stock cube dissolved in 1 1/4 cup hot water)
7ouncescollard greensroughly chopped (or use kale, cavolo nero, or spring greens)
sea salt and freshly ground black pepper
3/4ouncesfresh parsleyfinely chopped, to serve
Note, you will need to soak the rice and lentils for 20 minutes in advance.
Heat the oil in a large frying pan over medium heat, add the onions and garlic, and sauté for 2–3 minutes. Add the spice mix, thyme, bay leaf, celery, leeks, and yellow pepper, stir, and cook for a further 3 minutes.
Add the lentils and rice to the pan with a good amount of salt and pepper. Stir to coat them in the spices, and cook for about 3 minutes, then add the canned tomatoes and vegetable stock. Cover and simmer for 22–25 minutes until the water has been absorbed and the ingredients are cooked.
Meanwhile, bring the water to a boil in a small saucepan, add the collard greens, cover, and cook for 6 minutes until the leaves wilt (most of the water will evaporate). Drain and drizzle with olive oil.
Garnish the jambalaya with parsley, and serve with the cooked greens.
Excerpted from EAT TO BEAT ILLNESS by Dr. Rupy Aujla, copyright 2019. Reprinted with permission by HarperOne, an imprint of HarperCollins Publishers.