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!
RICE AND LENTILS FROM A RICE COOKER
Simple and easy main dish or side. This makes a nice base for a meal instead of potatoes or plain rice, or stands on its own. Top with cooked chicken after it's done for a simple, high-protein meal. Add more barley for a better glycemic index.
Provided by Fatcatpat
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Rinse rice, lentils, and barley thoroughly and mix in a rice cooker pot; add olive oil, garlic, and stock concentrate and stir.
- Pour enough water over the mixture to reach the 4 1/2-cup mark on the rice cooker.
- Press Start and let cook until the rice and lentils are tender, about 30 minutes.
Nutrition Facts : Calories 630.6 calories, Carbohydrate 121.6 g, Cholesterol 0.3 mg, Fat 10.8 g, Fiber 11.9 g, Protein 17.6 g, SaturatedFat 1.9 g, Sodium 381.4 mg, Sugar 1.9 g
COLOMBIAN LENTILS
This is a great starter. You can make it with a bit more water and you get somewhat of a soup, or let it cook and eat it with a plate of rice.
Provided by caro0888
Categories Side Dish Beans and Peas
Time 55m
Yield 3
Number Of Ingredients 8
Steps:
- Combine the lentils, water, tomato, onion, cumin, salt, and vegetable oil in a pot over medium heat; bring to a boil. Cook and stir at a boil until the lentils are soft, about 30 minutes. Add the potatoes and cook until the potatoes are tender, about 15 minutes more.
Nutrition Facts : Calories 201.4 calories, Carbohydrate 31.1 g, Fat 5.3 g, Fiber 8.2 g, Protein 9.3 g, SaturatedFat 0.8 g, Sodium 788.8 mg, Sugar 3.3 g
LENTILS AND RICE WITH TVP
Lentils, rice, and TVP (textured vegetable protein) cooked in broth with onion and spices.
Provided by Lily9753
Categories 100+ Everyday Cooking Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Combine lentils with 3 cups of water in a large saucepan and bring to a boil. Once boiling, reduce heat to medium-low, and simmer uncovered for 10 minutes. Meanwhile, heat the olive oil in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes.
- Once the lentils have simmered for 10 minutes, stir in the cooked onion along with the rice, TVP, chicken bouillon, curry powder, cumin, parsley flakes, and 2 1/2 cups of water. Return to a boil over high heat, then remove from the heat, cover, and let stand for 20 minutes. Do not remove the lid during this time. After 20 minutes, remove the lid and stir before serving.
Nutrition Facts : Calories 283 calories, Carbohydrate 47.2 g, Cholesterol 0.2 mg, Fat 2.4 g, Fiber 11.3 g, Protein 18.7 g, SaturatedFat 0.4 g, Sodium 386.2 mg, Sugar 1.8 g
LENTILS WITH RICE AND POTATO
This is a super way to add some flavour and texture to your rice dish when having a curry. With this there is no need for a dish of dhal. The dhal and rice cook together so you save all round. This really is a super rice dish. Very, very easy to cook.
Provided by Brian Holley
Categories Long Grain Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place lentils in a bowl and cover with cold water, allow to stand for 15 minutes Wash the lentils in running water till the water runs clear.
- Heat the oil in a large pan and fry the cloves and cumin seeds for 2 minutes.
- Add the onion and potato, stir and fry for 5 minutes.
- Add the lentils, rice, turmeric and salt and fry for 3 minutes.
- Add the water, bring to the boil, cover the pan , reduce the heat and simmer for 15 minutes.
- Turn off the heat, leave the lid on the pan and let it stand for 10 minutes.
- Serve with any curry dish.
Nutrition Facts : Calories 441.6, Fat 9.1, SaturatedFat 1.3, Sodium 1178.7, Carbohydrate 75, Fiber 9.1, Sugar 2.6, Protein 17.1
RICE AND LENTIL CREPES WITH POTATO
Categories Bean Potato Rice Vegetarian Lunch Lentil Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- Make dosa batter:
- Place rice and lentils in separate bowls. Fill each with water to cover by 2 inches and soak 4 hours.
- Drain lentils in a sieve and purée in a food processor with 3/4 cup water until light and fluffy, 3 to 5 minutes. Transfer to a large bowl. Drain rice in a sieve and purée in food processor with 1/3 cup water until a gritty paste forms, about 1 minute. (Rice paste will not be as smooth as lentil paste.) Stir rice paste and 3/4 teaspoon salt into lentil paste.
- Let mixture ferment, covered with plastic wrap, in a warm (about 80°F) draft-free place until doubled in bulk, about 24 hours. (Mixture will be light and foamy.) Stir in remaining 3/4 cup water and 1/4 teaspoon salt. Let batter stand, covered, in a warm (about 80°F) draft-free place 2 1/2 hours.
- Make filling while batter stands:
- Combine potatoes with cold salted water to cover by 2 inches in a 2 1/2- to 3-quart saucepan and simmer, uncovered, until potatoes are just tender, 15 to 25 minutes. Drain potatoes in a colander. When cool enough to handle, peel potatoes and cut into 1/2-inch cubes.
- Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds, partially covered with lid, until they just begin to pop, 15 to 30 seconds. Add curry leaves and cumin and cook, stirring, until cumin turns a shade darker, 10 to 15 seconds. Reduce heat to moderately low, then add onion and cook, stirring occasionally, until softened but not browned, 8 to 10 minutes. Stir in chile and turmeric and cook, stirring, 1 minute. Add potatoes, water, and salt and bring to a boil. Reduce heat to moderately low, then simmer, covered, stirring occasionally and mashing potatoes slightly, until sauce is thickened, 8 to 10 minutes. Discard curry leaves.
- Cook dosas:
- Put oven rack in middle position and preheat oven to 250°F.
- Spread 1 teaspoon oil on griddle using a paper towel, then heat over moderate heat until hot but not smoking. Dip a 1/3-cup dry measure into batter, scooping gently to fill without deflating batter, and pour into center of griddle (scrape out batter remaining in measure). Quickly spread batter with back of a small spoon in a circular motion to thinly cover griddle. (Dosa may be lacy around edge.) Drizzle edge and top of dosa with 1 teaspoon oil and cook until underside is golden and crisp, 1 1/2 to 2 minutes. Turn dosa over with a metal spatula and cook, pressing occasionally, until underside is pale golden, about 1 minute more. (Adjust heat up or down if necessary to prevent overbrowning.) Transfer dosa to a foil-lined large baking sheet and keep warm, loosely covered with foil, in oven.
- Make 9 to 11 more dosas in same manner, transferring as cooked to baking sheet in 1 layer and separating additional layers of dosas with foil.
- Assemble dosas:
- Spread 1/3 cup hot potato filling in a line across middle of each dosa and loosely fold dosa over filling in thirds like a letter.
RICE WITH LENTILS AND DATES
Make and share this Rice With Lentils and Dates recipe from Food.com.
Provided by pattikay in L.A.
Categories Rice
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- wash and drain rice.
- heat 2 T butter and fry the onion till golden; add the meat and sauté stirring and turning the pieces till browned all over. Cover with water, add salt and pepper, cinnamon and allspice and simmer for 1 hour; or till meat is tender and most of water absorbed.
- boil the lentils in water for about 20 minutes till done, adding salt when they begin to soften, drain.
- now boil the rice in a pan for 10 minutes till not quite tender and still a little underdone. Drain the rice.
- Melt 2 T butter in bottom of pan, then stir in 2 T of the saffron water and about a third of the rice.
- spread half the meat on top, then sprinkle on half the lentils, raisins, dates and almonds if using.
- Cover with a layer of rice and remaining meat, lentils, raisins and dates and finish with the rice that is left.
- Melt the remaining butter, stir in the remaining saffron water and pour all over. Cook covered on very low heat for 20-30 minutes.
Nutrition Facts : Calories 676.5, Fat 29.2, SaturatedFat 13.5, Cholesterol 80.7, Sodium 174.3, Carbohydrate 85.9, Fiber 8.5, Sugar 25, Protein 21.6
LENTILS WITH ZUCCHINI AND RICE
Husband-approved vegetarian fare with zucchini and lentils!
Provided by Bex
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Bring water, lentils, brown rice, and bouillon to a boil. Reduce heat to medium-low. Add bay leaf, cover, and cook until lentils and brown rice are tender, about 45 minutes.
- Heat olive oil in a saucepan over medium heat. Add onion and bell pepper. Cook and stir until onion is starting to soften, 3 to 5 minutes. Add zucchini and cook for 5 minutes.
- Stir the zucchini-onion mixture into the lentils and rice. Add tomatoes, spaghetti sauce, rosemary, oregano, and salt. Return to a boil, reduce heat, and simmer until flavors meld, about 10 minutes.
Nutrition Facts : Calories 282.6 calories, Carbohydrate 43.9 g, Cholesterol 0.8 mg, Fat 6.7 g, Fiber 13.7 g, Protein 11.9 g, SaturatedFat 1.1 g, Sodium 680 mg, Sugar 7.8 g
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.
LENTILS WITH POTATO AND CABBAGE
I created this simple but tastey side dish to accompany a curry. The use of precooked lentils reduces the cooking time. All good curries deserve a dish of lentils as a side dish to compliment the curry and add another flavour while bulking out the meal. This dish can be used as a soup if you add a stock cube or two and more water.
Provided by Brian Holley
Categories Potato
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a pot melt the butter with the oil,.
- Fry the oniions till light brown in colour, add the garlic and cook for 1 minute.
- Add all the other ingredients apart from the CABBAGE. reduce heat to medium and cook till potato is tender. Stir in the cabbage, turn off the heat cover pot with a lid and allow to stand for a few minutes.
- Serve along with a curry of your choice.
SWEET POTATO AND LENTIL CURRY WITH RICE
I discovered this many years ago and will even get my husband to eat it, even though there is no meat..........lol
Provided by Trinity_1966
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a medium saucepan and add the curry paste. Cook, while stirring, for 1 minute or until fragrant. Add the lentils, bay leaves, onion, and sweet potato, ginger and chicken stock. Bring to the boil and reduce the heat to low.
- Or until the sweet potato is cooked. Season with salt and black pepper.
- Place the cooked rice on 4 serving plates, spoon over the curry and scatter with coriander leaves.
Nutrition Facts : Calories 512.3, Fat 4.3, SaturatedFat 1, Cholesterol 4.5, Sodium 286.7, Carbohydrate 99.5, Fiber 11.5, Sugar 8.6, Protein 19.5
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