Lentils and rice

Brown rice and lentils are a perfect combination. Together they form a complete protein, making this a wholesome meal.

Ready in

1 hour

Serving size

Serves 4 – 6

Ingredients

  • 2 tsp (10 ml) sunflower oil
  • 2 onions, chopped
  • 2 cloves of garlic, finely chopped
  • 2 carrots, sliced
  • 1 green pepper, seeds removed and chopped
  • 1 tsp (5 ml) ground cumin
  • 1 tsp (5 ml) dried mixed herbs
  • 1 bay leaf and 1 cinnamon stick
  • 1 cup (250 ml) uncooked brown lentils
  • 1 cup (250 ml) uncooked brown rice
  • 3 cups (750 ml) water
  • ½ tsp (2,5 ml) salt
  • lemon juice and black pepper to taste
  • 2 tbsp (30 ml) chopped fresh parsley or coriander

Method

  1. Heat oil in a pot and fry onions, garlic, carrots and green pepper for a few minutes.
  2. Add cumin, dried herbs, bay leaf and cinnamon with the lentils, rice, water and salt.
  3. Bring to the boil, reduce the heat and simmer with a lid for 30-40 minutes or until the rice and lentils are tender. Add another ½ cup of water if necessary.
  4. Season lemon juice and pepper. Stir in the fresh herbs and serve warm.

A complete vegetarian protein

Brown lentils and brown rice form a complete protein when cooked together – making this recipe a wholesome vegetarian meal.

This recipe is from Cooking from the heart, 1st edition

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