Diana's Egyptian Lentils Rice
Delight in the comforting flavors of "Diana's Egyptian Lentils Rice," a hearty and aromatic dish that celebrates the wholesome combination of brown lentils and long-grain rice. Infused with the earthy warmth of cumin and coriander, this recipe is elevated by a topping of crispy golden-fried onions, adding a satisfying crunch to every bite. Perfectly balanced in texture and flavor, the dish is both vegan and protein-packed, making it an excellent choice for a nourishing meal. With just a few pantry staples and under an hour of cooking time, this Egyptian-inspired classic is an effortless way to bring global flavors to your table. Serve it as a main dish or a side—it’s a versatile crowd-pleaser that will quickly become a family favorite!
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Ingredients
- 1 cup brown lentils
- 1 cup long-grain rice
- 2 large onions
- 4 tablespoons vegetable oil
- 3.5 cups water
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Rinse the brown lentils thoroughly under cold water and set them aside.
Step 2
In a medium saucepan, combine the lentils and 2 cups of water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15 minutes. The lentils should be partially cooked but still firm. Drain any excess water and set aside.
Step 3
Rinse the rice in cold water until the water runs clear. Drain and set aside.
Step 4
Peel and thinly slice the onions into half-moons. Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced onions and fry, stirring frequently, until they turn golden brown and crispy (about 12-15 minutes). Remove the onions from the skillet and place them on a paper towel-lined plate to drain. Reserve 2 tablespoons of the onion-flavored oil for later use.
Step 5
In a large saucepan, heat the reserved onion oil over medium heat. Add the ground cumin and ground coriander, stirring for 30 seconds until fragrant.
Step 6
Add the rinsed rice to the saucepan and stir to coat the grains in the spiced oil.
Step 7
Add the partially cooked lentils and the remaining 1.5 cups of water to the saucepan. Season with salt and black pepper and stir well.
Step 8
Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the saucepan with a tight-fitting lid and simmer for 20-25 minutes, or until the rice and lentils are tender and the water is absorbed.
Step 9
Once cooked, fluff the rice and lentils mixture with a fork. Serve hot, topped with the crispy fried onions.
Nutrition Facts
| Serving size | (1659.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1085.0 |
| Total Fat 54.8g | 0% |
| Saturated Fat 8.1g | 0% |
| Polyunsaturated Fat 33.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2399.6mg | 0% |
| Total Carbohydrate 127.8g | 0% |
| Dietary Fiber 23.6g | 0% |
| Total Sugars 25.0g | |
| Protein 26.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 208.5mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 1474.9mg | 0% |
Source of Calories