We’re celebrating the health benefits of lentils with this delicious dinner recipe. Power your body from top to bottom with amazing foods you can feel good about eating and reap future benefits as they fuel your hair health.

Lentils are fantastic foods that are packed with nutrients and minerals that focus on follicle success. High amounts of protein build cells that thrive and are strong enough to fight against damage and injury. From your hair and nails to your cells and vital organs, lentils are good building blocks to health.

Lentils have more than protein, they’re filled with vitamins that support blood vitality and movement throughout the body to bring your follicles the nourishment necessary for fast and luxurious growth.

Antioxidants are also found in lentils with their abundance of vitamins A and C. These vitamins work together to bind with free radicals and stop their damaging effects.

Why your hair loves lentils

But lentils are just one part of this hair-healthy recipe. Brown rice is a whole grain, meaning it has more nutritional value than white rice. White rice loses many of the B vitamins during processing while brown rice retains this vitamin. 

One of the B vitamins is biotin. Biotin and hair growth have long been linked together and are favored by people wishing to have enviable locks.

Remember we mentioned how important protein is, well we all know that the egg is a protein powerhouse and adds a lot of delicious flavor to this meal.

This recipe is a great way to bring the family together in a dinner that everyone will love and load up on health benefits.

Brown rice bowl with lentils, caramelized onions & fried egg

serves 4

Ingredients:

1 cup brown basmati rice

1 cup brown lentils

4 ½ cups low-sodium vegetable broth

3 tablespoons olive oil, divided

2 large yellow onions, thinly sliced

1 clove garlic, minced

1 teaspoon ground cumin

½ cup fresh parsley leaves, finely chopped

Salt

For the bowls:

Cooking or olive oil spray

4 large eggs

Salt

Freshly ground black pepper

Paprika

2 ½ tablespoons harissa

¼ cup toasted pine nuts

Directions:

Bring broth to a boil in a large saucepan over medium-high heat. Once a full boil is achieved, add rice, lentils and a pinch of salt and return to a boil. Cover and reduce heat to simmer for about 40 minutes, or until the rice and lentils are tender. Check every 10 minutes to see if the liquid is being absorbed. If so, add a little to prevent over-drying or burning.

While the lentils and rice are cooking, heat 2 tbsp oil in a large skillet over medium heat until simmering. Add onions and cook until deeply browned and beginning to caramelize about 20 minutes. Add small amounts of water as needed to prevent onions from burning. 

When rice and lentils are done, add garlic to these ingredients and cook for an additional 2 minutes. When rice and lentils are done and garlic has been added, remove from heat and let sit covered for 10 minutes. 

Add ½ of the onion mixture, cumin, chopped parsley, and 1 tablespoon olive oil and gently fold to incorporate. Reserve remaining onions for serving.

Wipe the skillet used to cook onions, then lightly grease with cooking spray and return to medium heat. Crack eggs into the pan and fry to desired doneness. An over-easy egg adds a nice burst of yolk.

Season eggs with salt, pepper, and a dash of paprika.

Divide the rice and lentil mixture equally between 4 bowls. Place fried egg on each bowl. Garnish with remaining caramelized onions, harissa, and toasted pine nuts.

Leftovers can be stored for up to 5 days.