I found this simple, and extremely flavorful recipe on the Meatless Monday site. My husband said it was one his favorites!
The original recipe recommended green lentils, but I used french lentils instead. I prefer french lentils because they’re less likely to get mushy!
Be sure to soak your lentils and rice the night before making this dish. Not only does soaking them reduce their phytic acid content, making them easier to digest; it also helps them cook faster!
Cook your lentils and rice in homemade chicken broth for even more health benefits!
Serves 4. Prep time: 8 hours, with overnight soaking Cook time: 45-60 mins
- 1 cup brown rice
- 2 cups of green, or french lentils, rinsed and sorted
- 2 TBSP olive oil
- 2 large onions, sliced
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup flat-leaf parsley, finely chopped
- 1 TBSP olive oil, for serving.
Drain, then lightly rinse the lentils and rice.
Place the rice in a saucepan with 2 cups of water or chicken broth and a dash of salt. Bring it to a boil, reduce heat to a simmer, cover and cook for 30-45 minutes, or until the rice is cooked through. Drain.
While the rice is cooking, place lentils in another saucepan, cover with 2 inches of water or chicken broth. Bring to a boil and continue boiling for about 15-20 minutes, or until the lentils are cooked through, but not yet mushy. Drain.
While the lentils and rice are cooking, place the olive oil in a large skillet, over medium-high heat. Add the onions, stirring to make sure the slices have separated and are coated in oil. Reduce heat to low and cook for about 20 minutes, stirring occasionally, until the onions are caramelized.
When the rice and lentils have completed cooking, and the onions are caramelized, toss them together in a large bowl.
Season the rice, lentils, and onions with the cumin, cinnamon, salt, and black pepper. Add the parsley, and one tablespoon of olive oil. Stir well to incorporate the spices, parsley, and olive oil.
Serve and enjoy!