Recipe: Tasty Lentils with Rice

Lentils with Rice. I used brown rice and cooked with the lentils with no problems. I used chicken stock for a bit more flavor. Cook at a boil until the lentils are just tender.

While the lentils and rice simmer, you'll start caramelizing the onions. Whether you want soft caramelized onions (shown in photos) or more crispy caramelized onions (more traditional), your mujaddara will turn out great. Lentils And Rice Are The Best Meal Prep Meal and Freezer Meal. You can cook Lentils with Rice using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Lentils with Rice

1. Prepare 1 cup of brown or green lentils.
2. It's 2 of leeks, white and light green parts only, roots trimmed.
3. It's 2 1/4 teaspoons of salt, more as needed.
4. It's 1/4 cup of extra-virgin olive oil.
5. You need 2 of garlic cloves, minced.
6. You need 3/4 cup of long-grain rice.
7. You need 1 1/2 teaspoons of ground cumin.
8. It's 1/2 teaspoon of ground allspice.
9. You need 1/4 teaspoon of cayenne.
10. It's 1 of bay leaf.
11. It's 4 cups of trimmed and chopped spring greens (chard leaves, spinach, kale, mustard green pr a combination (or 4 large onions).

One thing I absolutely adore about this recipe is that it serves as a fantastic meal prep meal and freezer meal. The lentils and rice recipe is made so fast you can make it in the morning before going to work, add it to one of those amazing thermos containers and enjoy your hot lunch a couple hours later. Remove from heat and stir in the well-browned onions. Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown.

Lentils with Rice step by step

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.

Garnish with cilantro and serve with limes and warm naan or flatbread. Leave the lentils and rice alone while they cook. Stirring will release the starches into the broth and make the whole mixture kind of sticky, and less appetizing. Find a nice low simmer, cover the pot, and let it be. Adjust the amount of liquid if needed.