Lentils, Rice and Vegetables

2 onions, diced
1 red bell pepper
2 Tbsp. canola or olive oil

Sauté vegetables in a heavy stockpot about 5-8 minutes on medium heat until the onions are soft.

Add:

  6 cups water
  
Turn heat to high until it boils.
Then add:

  1.5 cups brown lentils
  1.5 cups brown rice

Stir once, cover, then bring back to a boil. When it boils, turn heat down to low and simmer for 20 minutes--not stirring.

Place gently across the top of the rice/lentil mixture, but do not stir in:
   2 small summer squash, cubed
   1 bunch asparagus--snap off ends where they snap naturally, then cut into 1" lengths
   15 baby carrots sliced lengthwise
   optional--1 Tablespoon hot sauce
                   1 pound firm tofu, cubed
                   1 pound loosely frozen spinach

Cover, then steam / simmer on medium low for 20 minutes.
Then add:

  1 Tablespoon "Better Than Bouillon" organic vegetable base (another store option)
  1/2 cup water (mix well with bouillon paste above before adding)
  1 tsp. salt (do not add the salt or bouillon until the end, because the skin of the lentils will get tough if cooked with salt)

Stir the vegetables into the rice and lentils. Test for doneness of the rice and lentils, if not done, simmer another 5 minutes.

Turn off heat and let it sit for 2 minutes then stir in:

   1/2 bunch of cilantro, chopped, stems and leaves together.
    2 teaspoons balsamic vinegar
    1 teaspoon sugar