Lentils with Rice. 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. Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.

This is not a one pot one mush recipe! This is perfectly but separately cooked Lentils and Rice still all in one pot! This easy Lentils and Rice recipe is my latest attempt to find a dish in the Mexican vegetarian realm that will keep me full for more than an Sound too good to be true? You can cook Lentils with Rice using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Lentils with Rice

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

One Pot Lentils and Rice Recipe. 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. These lentils and rice cook together in one pot, and feed a crowd.

Lentils with Rice step by step

Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak..
Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise.
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..
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..
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.

When the broth takes consistency, add the lentils and leave it on the fire and then add the rice. Lentils are the "dahling" of Indian cuisine. Here, they're spiced up with ginger, red pepper, garlic and many other flavor-packed ingredients. I'd never had lentils before so I didn't know what to expect but they were great. This is a wonderful, healthy recipe.