Empty My Fridge
Lentil and Rice Recipe
Ingredients
- Lentil2 ½ cups
- Rice2 ½ cups
- Saltto taste
- Vegetable broth1 tsp
- Onion · thinly1
- Olive oil1 cup
- Cumin · powder¼ tsp fenugreek, 1/2 tsp curry powder, 1 cinnamon stick
- Garlic1 clove
- Parsley · chopped
Instructions
- Boil the washed lentils in water over medium heat for about 15 minutes, until al dente.
- Add the salt, bouillon, washed rice and cinnamon stick. Keep boiling over medium-low heat for 5 minutes, uncovered.
- Fry the sliced onions in the oil until crispy, crunchy, caramelized and golden brown.
- In a skillet, toast the fenugreek, cumin, curry powder and grated or minced garlic over medium-low heat for under 30 seconds, then add to the rice and lentils and stir to combine.
- Cover, lower the heat to low and cook for 30 minutes, until the rice is tender and fluffy.
- Fold in the crispy fried onions, garnish with parsley if using, and serve as a side dish.
Summarized from Nanaaba's Kitchen's video. Watch it for the details.
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