Start by rinsing your brown rice under cold water. Add it to a pot with 2 cups of filtered water and a pinch of salt. Bring to a boil, reduce the heat, cover, and let it simmer for about 45 minutes. Once done, fluff it with a fork.

In a separate pot, add your French green lentils, another 2 cups of filtered water, and the bay leaf. Bring it to a boil, reduce the heat, and let it simmer for about 25-30 minutes until tender. Drain the lentils, remove the bay leaf, and set aside.

Heat 3 teaspoons of extra virgin olive oil in a large skillet over medium heat. Add minced garlic, finely diced green bell pepper, chopped red or yellow onion, and chopped celery. Sauté until the vegetables are soft and the onions are translucent.

Add tomato paste, Cajun or Creole spice blend, smoked paprika, ground cumin, and remaining salt to the skillet. Stir until the tomato paste and spices coat the vegetables evenly.

Add the cooked rice, lentils, and kidney beans to the skillet. Stir in the liquid smoke and vegan Worcestershire sauce. Mix well to ensure all ingredients are evenly distributed and coated with the spice mixture.

Add freshly squeezed lemon juice to taste, then sprinkle with freshly chopped parsley and chives or green onions. Serve hot and enjoy!