Lentils with Rice
Lentils with Rice

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, lentils with rice. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Lentils with Rice is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Lentils with Rice is something that I’ve loved my whole life.

Fried onions are mixed with rice and lentils, and topped with yogurt or sour cream. Stir rice and enough water to cover into the saucepan with the lentils. Throw the lentils into a medium saucepan.

To begin with this particular recipe, we must prepare a few ingredients. You can cook lentils with rice using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Lentils with Rice:
  1. Get 1 cup brown or green lentils
  2. Make ready 2 leeks, white and light green parts only, roots trimmed
  3. Prepare 2 1/4 teaspoons salt, more as needed
  4. Make ready 1/4 cup extra-virgin olive oil
  5. Get 2 garlic cloves, minced
  6. Make ready 3/4 cup long-grain rice
  7. Prepare 1 1/2 teaspoons ground cumin
  8. Take 1/2 teaspoon ground allspice
  9. Take 1/4 teaspoon cayenne
  10. Get 1 bay leaf
  11. Take 4 cups trimmed and chopped spring greens (chard leaves, spinach, kale, mustard green pr a combination (or 4 large onions)

Add onions to bowl with rice and lentils. I love rice and lentils, this cooking technique of parboiling the rice, draining it, and then steaming it is actually the Iranian style of making rice. Lentils, rice, veggies and LOTS of spices make this one-pot meal a dinnertime champion! This was just a warm bowl of hearty, vegetarian deliciousness.

Steps to make Lentils with Rice:
  1. Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.
  2. Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise
  3. Heat oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt.
  4. Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant. Stir in rice and sauté 2 minutes. Stir in cumin, allspice and cayenne; sauté 30 seconds.
  5. Drain lentils and stir into pot. Add 4 1/4 cups water, 2 teaspoons salt, bay leaf and cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse greens in a colander and spread damp leaves over lentil mixture. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted. Remove from heat and let stand, covered, for 5 minutes. Serve sprinkled with reserved crispy leeks

I'd never had lentils before so I didn't know what to expect but they were great. This is a wonderful, healthy recipe. I was surprised at how good it is. Instant Pot Lebanese Lentils and Rice Call it Kushari, Mujadara, Khichidi, or Lentils and Rice, but most cultures have some version of these Greek Lentils.

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