Meat-free Monday – a rice and lentil affair

Tonight I tried a rice and lentil thing that ended up having the consistency of porridge.   Which is just revolting.  But it tasted ok.  A little bland but ok.  I found it on the mobile application of this website, How to cook Everything.

Here you go:

  • Olive oil for frying
  • 1 medium onion, chopped PLUS a large onion, halved and sliced
  • 1tsp minced garlic
  • 1tsp cumin
  • Salt and freshly ground pepper
  • 2 cups lentils, rinsed well (I use the orange lentils)
  • 1.4 litres vegetable stock
  • 200 grams rice (I use brown basmati)
  • Fresh parsley for garnish

Fry chopped onion in large, deep saucepan and fry until tender (about 5 minutes).  Add garlic, cumin, salt and pepper and cook for a further 3 minutes.  Add the lentils, stir and add 900 ml of the stock.

Cook, stirring occasionally until the lentils begin to soften, about 20 minutes.  (If you are using brown basmati rice, maybe shorten this cooking time to about 10 minutes as it takes longer to cook).  Add remaining fluid and add rice.  Cover and turn the heat to low.

Meanwhile, fry remaining onion over medium-high heat until they are dark brown but not burned, about 15 minutes.  Scoop onion and drain on paper towel.

Check rice and lentils, should be cooked after 20 minutes and all the liquid absorbed.

The kids didn’t even sniff it and Etienne is so sick with flu he can’t taste anything, but I’ll definitely try making it again even if only so I can get it right.  I’m funny that way.


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