Dr. Wonson's Kitchen: Spring Lentil, Greens & Lemon Rice

In Chinese Medicine, Spring corresponds to the Liver system, which thrives on gentle movement, light nourishment, and foods that are green, mildly sour, and not heavy.

This dish supports digestion, smooths energy flow, and provides steady fuel without overstimulation.

Ingredients

• 1 cup red lentils, rinsed

• 1 cup brown, black or red rice

• 3 cups water or vegetable broth

• 1 tablespoon olive or sesame oil

• 1 small onion, thinly sliced

• 1–2 slices fresh ginger, minced

• 1 bunch baby bok choy, chard, or spinach, chopped

• 1 tablespoon lemon juice

• Sea salt to taste

• Optional garnish: fresh parsley or cilantro

Instructions

1. Cook rice separately according to package instructions. Set aside.

2. In a pot, combine red lentils with water or broth and simmer for 15–20 minutes until soft.

3. In a pan, heat oil and gently sauté onion and ginger until fragrant and translucent.

4. Add chopped greens and cook just until wilted.

5. Combine lentils, greens, and rice.

6. Stir in lemon juice and season lightly with sea salt.

7. Serve warm or at room temperature.

Why This Works

• Red lentils provide protein and steady energy without heaviness

• Greens support Liver Qi and circulation

• Ginger protects digestion

• Lemon gently moves energy and aids absorption

Best Time to Eat

1. Lunch or early dinner

2. During seasonal transitions

3. When energy feels sluggish but appetite is light

This dish tastes good and supports clear, steady energy while helping the body adapt smoothly to spring’s rising activity. Enjoy!