Description
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!
Ingredients
- Dry Green Lentils
- Water
- Garlic Cloves
- Bay Leaf
- Cumin Seed
- Cinnamon
- Basmati Rice
- Kosher Salt
- Olive Oil
Instructions
- 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
- Add garlic to the pot, along with the bay leaves, cumin seeds and cinnamon
- 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!