By Casey Cole Corbin | From Good to Great Living

A Happy Accident Turned into a Staple

The first time I soaked lentils for two days, I didn’t mean to start a new habit. I just got busy, left them sitting on the counter, and thought I’d ruined them.

But when I finally cooked them, they were perfect — tender, flavorful, and most surprising of all… no bloat, no heaviness.

That’s when I realized: sometimes the best “mistakes” are really ancient wisdom trying to find its way back to us.

So I started experimenting — first with lentils alone, then with rice, and eventually letting them ferment gently overnight. The result was something that didn’t just taste better, it felt better.

What started as a forgotten bowl of lentils became a cornerstone recipe — one that now feeds me, my friends, and anyone who needs good food that loves you back.

Why Ferment Rice & Lentils

When rice and lentils soak together, they begin to unlock each other’s nutrients. The natural fermentation that happens with time and warmth breaks down the compounds that make legumes tough to digest.

Fermentation:

• Increases B vitamins and protein availability

• Reduces phytic acid and lectins (gas-causing anti-nutrients)

• Adds that subtle, sourdough-style tang that makes the flavor pop

Together, rice and lentils form a complete protein — and when fermented, they become light, earthy, and nourishing.

It’s ancient food science for modern times.

🧂 Step 1: Preparing the Fermented Base

Ingredients (Yields ~6 cups hydrated mix)

• 2 cups white rice (basmati, jasmine, or long grain)

• 1 cup lentils (green, brown, or red)

• Filtered water (enough to cover by 2 inches)

• Optional: 1–2 tsp unflavored kombucha + 1 Tbsp live-culture yogurt or whey

Instructions

1. Rinse rice and lentils thoroughly until the water runs mostly clear.

2. Add to a large glass or ceramic bowl and cover with water by about 2 inches.

3. Soak at room temperature for 18–24 hours, rinsing once or twice if the water gets cloudy.

4. Drain, then add just enough fresh water to barely cover.

5. Stir in the kombucha and yogurt or whey (if using).

6. Cover loosely and let ferment 12–24 hours in a warm place (75–85°F).

7. When bubbly and lightly tangy, store covered in the refrigerator until ready to cook.

By this point, you’ll have around six cups of hydrated, pre-fermented goodness ready to go.

Option 1: Basic Fermented Rice & Lentils

This version is simple, light, and deeply satisfying — a foundation for any meal.

Ingredients

• 6 cups fermented rice & lentil mix

• 3 cups water or broth

• 1½ Tbsp salt

• Optional add-ins:

  • 2 tsp cumin

  • 1 tsp turmeric

  • 2 Tbsp butter or olive oil

Instructions

1. Add everything to the Instant Pot.

2. Seal the lid and set to High Pressure: 5 minutes.

3. Allow a 10-minute natural release, then open and stir.

If it looks too loose, switch to Sauté mode for 2–3 minutes uncovered until thickened.

⏱ Total time: about 25–30 minutes (including preheat and release).

Result:
Creamy, lightly tangy, and full of life. Serve as a side dish, a wrap filling, or the base for roasted vegetables.

🌮 Option 2: Casey’s Empanata -Style Fermented Rice & Lentils

This is the crowd-pleaser.
It’s the version that fills your kitchen with rich, smoky, citrusy aroma — the one I make most often.

Adding two frozen burger patties directly into the pot transforms this dish into a complete meal with deep flavor and perfect texture.

🧄 Ingredients

• 6 cups fermented rice & lentil mix

• 3 cups water or broth

• 2 frozen seasoned burger patties (like Dan-O’s)

• 1 or 2 packet taco seasoning
  or use this blend:

  • 1 tsp chili powder

  • 1 tsp cumin

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1½ Tbsp salt

  • ½ tsp cayenne or crushed red pepper flakes (doubled for heat)

• 1 large onion, chopped

• 2 garlic cloves, smashed

• 1 tsp fresh grated ginger

• 1 tsp Tajín (doubled for brightness)

• Juice of ½ lemon (or 2 tsp bottled)

• Optional: pinch of lime pepper or squeeze of lime

🔥 Instructions

1. Add the fermented rice & lentil mix, water/broth, onions, garlic, ginger, taco seasoning (or the homemade blend), Tajín, lemon juice, and salt into the Instant Pot.

2. Stir gently.

3. Place the frozen burger patties directly on top

4. Seal the lid and set to High Pressure: 13 minutes.

5. Natural release for 10–12 minutes, then open the lid carefully.

6. Break up the patties with a spoon and mix until well combined. (I use a hand mixer)

7. If it’s too wet, hit Sauté and cook uncovered for 2–3 minutes to thicken the texture.

⏱ Total time: around 40 minutes from start to finish (includes preheat and release).

🌮 Serving Ideas

• Spoon the mixture into corn tortillas, fold and seal the edges, and fry until golden brown for crisp, empanada-style tacos. (I "fry" in an airfryer, coating the outside with oil first.

• Serve over shredded lettuce or rice with avocado, cilantro, cheese, salsa, or hot sauce for a hearty bowl.

• Or use it as a filling for stuffed peppers or burritos.

🧭 The Instant Pot Reality Check

Here’s what most recipe cards don’t tell you:
That “4-minute” setting on the Instant Pot isn’t the whole story.

Stage What’s Happening Typical Duration Preheat Pot builds pressure and steam 8–12 minutes Pressure Cook Actual countdown timer 5–13 minutes Natural Release Pressure eases off slowly 10–15 minutes

So when you see 4 minutes or 13 minutes — it really means 25–40 minutes total before you’re lifting the lid.
Once you understand this rhythm, you’ll know exactly how to plan and never end up wondering if your pot “isn’t working.”

⚖️ Cook-Time Summary

Version Pressure Cook Natural Release Total Time Notes Basic rice & lentils 5 min 10 min ~25–30 min Creamy, subtle flavor empanada-style (with frozen burgers) 13 min 10–12 min ~40 min Deep, rich, balanced texture empanada-style (with thawed or browned meat) 8–9 min 10 min ~30 min Softer, unified result

🧠 Why It Works

The fermentation pre-digests starches and proteins, so your body can absorb nutrients easily — no heaviness, no bloat.
The Instant Pot finishes the process perfectly, while the frozen patties add density and flavor that balance the acidity of fermentation.
It’s science and soul food coming together in one pot.

💬 Final Thoughts

This dish isn’t fancy — it’s honest.
It’s what happens when you give simple ingredients time, respect, and a little curiosity.

You’re not just cooking; you’re cultivating.
You’re turning patience into flavor, and food into fuel that actually supports your life.

📸 If you try this recipe, tag me!
I love seeing what comes out of your kitchen. 👉 #FromGoodToGreatLiving

-Casey Cole Corbin