Lentils and Rice

Lentils and rice are a delicious combination you may not have tried.

Plus, check out the protein content in the nutritional values box on the right. Lentils are a wonderful non-meat source of protein. That makes this recipe a wonderful vegetarian main course or, for us meat eaters, a perfect side dish or Meatless Monday option.

I think you will really enjoy the flavors – savory onion and garlic, mild (or hot) curry and the brightness of fresh cilantro. It’s a nice mix of flavors.

Lentils and Rice

Ingredients

• 1 cup brown rice, uncooked (250 ml)
• 1 teaspoon salt (5 ml)
• 1 tablespoon vegetable oil (15 ml)
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 inch piece fresh ginger root, peeled & grated (2.5 cm)
• 2 tablespoons curry powder (25 ml)
• 2 cups dry red lentils (500 ml)
• 4 cups water (1 L)
• 1 cup fresh cilantro, chopped (250 ml)
• 1/2 teaspoon salt (2 ml)

Method

Serves 6

Notes:

• I serve it by mixing the rice and lentils together as shown in the picture above.
• If you use another kind of lentils, brown or green lentils for example, the cooking time may be a bit longer. Make sure to read the label on the bag to make sure you are cooking them long enough.
• You can also substitute white rice. The brown has a delicious chewy texture and is healthier, but does take much longer to cook.

Serve this wonderful lentil recipe as the main part of a vegetarian meal or as a side dish with chicken, fish or beef.

If you use this lentils and rice recipe as a vegetarian main course, have a look at more vegetarian recipes here.

This is a wonderfully healthy recipe full of nutrients from every single ingredient in the list. If you are not a vegetarian, why not try a meatless Monday?

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