Fragrant Red Lentils With Rice Food
EASY ONE POT LENTILS AND RICE
I made this for dinner tonight, and the whole family loved it. I make lentils and rice quite often in a million and one different ways, and never with a recipe, but decided to post this one for safe keeping so that I can make it this way again. I served this as a rice ring (with easy glazed carrots and raisins in the middle). I had no onions on hand, but this would be excellent with carmelized onions on top. You may need to use a little more or less water depending on the age of your lentils. I used 6 1/2 cups, and it was perfect. I hope you enjoy this as much as we did!
Provided by cicict1976
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cover the lentils with the water.
- Peel and crush the garlic cloves lightly with the back of a knife. Leave the cloves whole, so that they flavor the dish but can be removed if desired. (I leave them out of the kids' portions, and give them to my DH and myself).
- Add garlic to the pot, along with the bay leaves, cumin seeds and cinnamon. (DO NOT add salt at this point, as lentils will not cook properly).
- Bring to a boil. Cook at a boil until the lentils are just tender. This should take about 25 minutes, but may take longer dependig on the age of your lentils.
- Add the rice, salt and olive oil, and bring back to a boil.
- Stir, cover pot, reduce heat to low, and cook for 15 minutes.
- Check to make sure the rice is done, adjust seasonings, and serve. If there is still too much liquid in the pan, just let it sit uncovered for a few minutes.
- Enjoy!
FRAGRANT RED LENTILS WITH RICE
From Cooking Light. 409 calories, 9.3 g fat, 20.6 g protein, 63.4 g carb, 9.5 g fiber 13 mg cholesterol.
Provided by ratherbeswimmin
Categories Lentil
Time 1h40m
Yield 5 serving(s)
Number Of Ingredients 19
Steps:
- Let the oil get heated in a large saucepan over medium-high heat.
- Add diced onion and stir/saute for 6 minutes or until onion starts to brown.
- Add in ginger and next 5 ingredients; stir/saute for 1 minute.
- Add 3 cups water, lentils, and salt; bring to a boil.
- Cover, lower the heat, and simmer for 20 minutes or until lentils are tender; throw out bay leaves.
- Melt the butter in a small skillet over medium heat.
- Add in green onions and jalapeno pepper; stir/saute for 5 minutes.
- Add to lentil mixture along with lime juice, cilantro, and garam masala; stir to combine.
- To serve: put 1/2 cup rice into a shallow bowl; spoon 3/4 cup lentil mixture over rice for each serving; top with 1 tablespoon yogurt for each serving.
Nutrition Facts : Calories 651.8, Fat 11.1, SaturatedFat 4, Cholesterol 12.8, Sodium 407.8, Carbohydrate 115, Fiber 22, Sugar 6.7, Protein 23.8
RED LENTILS WITH RICE
Steps:
- Put the oil in a large skillet or flameproof casserole with a lid over medium-high heat; a minute later, add the onion and cook, stirring occasionally, until it begins to brown on its edges, about 5 minutes. Stir in the curry powder, then 3 cups water. Bring to a boil and add the lentils and rice. Bring back to a boil, then cover and adjust the heat so the mixture simmers steadily.
- Cook until the rice and lentils are tender, about 20 minutes. Uncover and, if necessary, boil off excess water. Season with salt and pepper, then stir in the butter if you're using it. When it has been incorporated, turn off the heat and serve.
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- Heat the vegetable oil in a large saucepan over medium-high heat. Add diced onion, and sauté 6 minutes or until onion begins to brown. Add the ginger and next 5 ingredients (ginger though bay leaves), and sauté for 1 minute. Add 3 cups water, lentils, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Discard bay leaves.
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- Place 1/2 cup rice into each of 5 shallow bowls; spoon 3/4 cup lentil mixture over rice. Top each serving with 1 tablespoon yogurt.
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