Monday, November 7, 2011

Lentils and Rice

This is a VERY versatile recipe! It tastes great on its own but you can also use it as a taco filling or even use it to make taco salad. The recipe makes a decent amount too so it's nice to have more than one way to enjoy the leftovers. From what I understand, this dish is popular in the Middle East made without the spices and cooked on the stove instead of in a slow cooker. I added the spices the first time I made it a few years ago because to us it needed a little something extra. It may be because of the kind of lentils I use. The store only has generic brown lentils and I think red and green lentils are more commonly used in food from the Middle East. I've had both red and green lentils before and they are indeed better in flavor and texture, but I have to work with what's available!

Sorry about the lack of a photo. You can click the link above if you want to see what it looks like!

Lentils and Rice

1 1/2 C dry lentils, looked over for debris
6 1/2 C water
3 t ground coriander
2 t ground cumin
1 t garlic powder (2 cloves minced garlic)
1/4 t cayenne pepper
1 1/2 C uncooked rice
1 1/2 t salt
2 large onions, sliced thinly
plain yogurt or sour cream

Combine lentils, water, spices, and garlic in a 4 quart crock. Cook on high until lentils are tender, 2-4 hours (depends on your crock pot). Stir in the rice and salt, cover again, and let cook until rice is tender, 30 minutes to an hour. I suggest checking after 30 minutes and if it's still crunchy re-cover and don't lift the lid again for another 30 minutes.

When the lentils and rice are done, saute the onions in a small amount of oil over medium heat until they're browned, stirring frequently. This will take about 10 minutes. Top the lentils and rice with plain yogurt and the cooked onions.

Yield: 8 servings

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