The useful part
How to prep it
- 1
Simmer the lentils in 4 cups water with half the salt for 20 to 25 minutes until tender; drain well.
- 2
Cook the rice according to its package directions. Warm the corn in a skillet or microwave.
- 3
Season the lentils with chili powder, paprika, cumin, and the remaining salt. Toss the cabbage with lime juice.
- 4
Divide rice, lentils, corn, cabbage, and salsa into four containers. Keep salsa separate if you want the grains to stay firm.
Work with what you have
Easy substitutions
Use the closest swap that fits what you have and how you plan to pack it.
lentils
black beans or pinto beans
rice
quinoa or roasted sweet potato
Make the next meal easier
Leftover plan
Leftover plan
Use extra lentils in tacos or soup; add the cabbage after warming so it keeps some bite.
Storage
Cool portions before sealing. Refrigerate what you will eat within 3 days and freeze the rest in dated containers.
Reheat
Reheat rice, lentils, and corn together. Add cabbage, lime, and salsa after the bowl is hot.
Food safety guidance
For cooling, storing, and reheating details, use the USDA references below.