Delta, you have to realize you're cooking very different products together with a very different cooking time.
Also, I wouldn't combine lentils and brown rice at all. Both are very nutricious. Above all, lentiles need an exact cooking time or they will go mushy. You also can't put salt in the dish as lentiles go tough when adding salt before they are cooked; ditto for cooking all "dried" beans!
The main "flavor enhancers" in your whole dish should be the veggie-mix you're going to use, possibly some herbs added. Lentils and dried beans in general have a close relation with sarriette or savory in english. We call it bonekruid; which litteraly means beanherb! Of course, your very own preference counts.
Also, do not cook your veggies with the lentils; they will turn a little dirty colored from the lentils. Slow cooking frozen veggies = no way!
Try this; lentils with veggiemix and fried chicken. (I'm counting 2 coffeecups of lentils to be used and two handfuls of frozen veggiemix);
Rince the lentils (put in a sieve and run water over them). One small coffeecup per person is very enough, they expand while cooking! Put rinced lentils in a cooking pot and cover with 2 fingers high water above the lentils. Add a peeled whole carrot and a whole shallot for taste and just one bayleave. NO salt!! Cover the pot.
Gently boil for maximum 40 minutes, but.. keep fishing a few out from 25 minutes cooking time on, and bite for doneness. Your teeth have to go all the way through, but there need to be some bite left (al dente). Cooking too long will make the lentils to go mushy all the sudden. When ready, most of the water will now have dissapeared (also a very good reason why not to be cooked together with rice). If there's some water left, pour it off. Get rid of the carrot and shallot. Now season with pepper and salt.
Before cooking the lentils; put a big pan of slightly salted water to a boil on high fire. Get your frozen veggies straight from the freezer and add them to the cooking water. Bring to a boil again for just a minute (most frozen veggies are already blanched, you might say pre-cooked). Pour through a sieve and let cool.
Assembly; put a little butter or olive oil in a pan or pot on gentle heat. Sweat a chopped fresh shallot. Add the veggies, stir for a while, add the lentils, mix gently, add herbs of your choice. Also, use some frech chopped herb like parcely. Taste for p&s. Also, drizzle somewhat like a teaspoon of lemonjuice over it or half of that amount white vinegar. Enjoy.
BTW, fry your chicken in the oven or in a pan. It's all about different textures.
Edit; I forgot the most important flavor enhancer with lentils; bacon! When assembling the dish start with sweating a chopped shallot and finely chopped bacon. Let the fat melt before adding veggies and lentils.
Edited by ChrisBelgium - 10/29/10 at 9:53am