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Rice with Lentils

Submitted by: JustRightMenus


Great as a side dish or as a snack.

Servings: 6

Categories: beans, rice

From the kitchen of:

500 Best Ever Recipes: Mediterranean (Anness Publishing Ltd 2007), page 190


1 1/2 c large brown lentils, soaked overnight in water

2 large onions

3 TB olive oil

1 TB ground cumin

1/2 tsp ground cinnamon

1/4 tsp coriander

1/4 tsp tumeric

1 c long grain rice

salt and freshly ground black pepper

a few sprigs of fresh flat leaf parsley, to garnish


Drain the lentils and put them in a large pan. Add enough cold water to cover the lentils by 2 inches. Bring to the boil, cover and simmer for 40 minutes to 1 1/2 hours, or until tender. Drain thoroughly.

Finely chop one of the large onions, and finely slice theother.

Heat 1 TB olive oil in a large saucepan, add the finely chopped oinon and fry until soft. Do not allow to brown.

Add the drained lentils and gently stir them in so that they are thoroughly coated in the oil. Then add the cumin, cinnamon, coriander, and tumeric; stir in. Season to taste with salt and freshly gorund black pepper.

Add the rice, along with an equal amount of water, to the lentil mixture. Cover and simmer for about 20 mintues, unilt the rice is tender.

Heat the remaining olive oil in a frying pan, and cook the sliced onion over a medium heat unitl it has softened and caramelized to a very dark brown.

Tiop the rice mixture into a serving bowl, sprinkle with thie onion rings and serve hot or cold, garnished with flat leaf parsley.