Red Lentils With Rice Recipes

SPICY RED LENTILS AND RICE

Steps:

• Combine the lentils, 3 1/4 cups water, turmeric, grated ginger, salt and garam masala in a medium saucepan and bring to a boil. Reduce heat to low and cook for 15-20 minutes until lentils are tender. Stir in the tomato purée. Depending on how soupy you want this, feel free to add in more water. The lentils will thicken as they stand.
• While the lentils are cooking, cook the rice.
• About 5 minutes before the lentils are to be ready, heat the canola oil in a small skillet over medium heat. Add the cumin seeds, sliced garlic, sliced ginger and thai red chilis and simmer until garlic is just tender but not browned. Drizzle the heated oil mixture into the lentils and stir together. Season to taste, as needed.
• Divide rice among 4 bowls and top with lentils. Garnish with cilantro.

ITALIAN RED LENTIL AND BROWN RICE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in broth, diced tomatoes, red lentils, brown rice, Italian seasoning, celery flakes, white pepper, and marjoram. Bring soup to a boil; reduce heat, cover, and simmer until lentils break down and rice is tender, about 55 minutes.
• Stir balsamic vinegar into the soup just before serving.

EASY ONE POT LENTILS AND RICE

Steps:

• Cover the lentils with the water.
• Peel and crush the garlic cloves lightly with the back of a knife. Leave the cloves whole, so that they flavor the dish but can be removed if desired. (I leave them out of the kids' portions, and give them to my DH and myself).
• Add garlic to the pot, along with the bay leaves, cumin seeds and cinnamon. (DO NOT add salt at this point, as lentils will not cook properly).
• Bring to a boil. Cook at a boil until the lentils are just tender. This should take about 25 minutes, but may take longer dependig on the age of your lentils.
• Add the rice, salt and olive oil, and bring back to a boil.
• Stir, cover pot, reduce heat to low, and cook for 15 minutes.
• Check to make sure the rice is done, adjust seasonings, and serve. If there is still too much liquid in the pan, just let it sit uncovered for a few minutes.
• Enjoy!

LENTILS AND RICE WITH FRIED ONIONS (MUJADARRAH)

Steps:

• Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
• Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
• Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
• Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

RED LENTILS WITH RICE

Steps:

• Put the oil in a large skillet or flameproof casserole with a lid over medium-high heat; a minute later, add the onion and cook, stirring occasionally, until it begins to brown on its edges, about 5 minutes. Stir in the curry powder, then 3 cups water. Bring to a boil and add the lentils and rice. Bring back to a boil, then cover and adjust the heat so the mixture simmers steadily.
• Cook until the rice and lentils are tender, about 20 minutes. Uncover and, if necessary, boil off excess water. Season with salt and pepper, then stir in the butter if you're using it. When it has been incorporated, turn off the heat and serve.

DAL BHAT (RED LENTILS WITH RICE)

Steps:

• Wash the lentils and rinse a couple of times. Be careful to remove any stones. If you have time, soak the lentils in water as long as you can, up to overnight, before you cook. They get very soft and cook faster.
• Start rice preparation according to package directions.
• Prep the onion, garlic, ginger, tomatoes, and cilantro/green onion and set aside.
• Heat oil on high. Add ginger, garlic and onion, and stir fry on high until the onion is a little brown on the edges, 1-2 minutes. Stir in cumin seeds, salt , turmeric, mustard seed and coriander powder. Turn the heat down to medium and cook for 2 minutes, stirring often. Add tomatoes and butter. Stir, cover with lid and cook for 4 minutes. Stir in the lentils, cover and cook for 5 minutes. After cooking for 5 minutes, add one cup of water, cover with lid and cook for 5 more minutes. When the 5 minutes are up, stir in 2 more cups of water, as the water will begin to decrease as you cook. Continue cooking on medium for 10 minutes. The dal should be cooked and ready to serve. If not tender, cook a little longer, adding more water if necessary.
• Sprinkle the chopped cilantro and/or green onion on top of the dal and serve with or on top of the rice. It is typical to serve with chutney or spicy peppers.

FRAGRANT RED LENTILS WITH RICE

Steps:

• Let the oil get heated in a large saucepan over medium-high heat.
• Add diced onion and stir/saute for 6 minutes or until onion starts to brown.
• Add in ginger and next 5 ingredients; stir/saute for 1 minute.
• Add 3 cups water, lentils, and salt; bring to a boil.
• Cover, lower the heat, and simmer for 20 minutes or until lentils are tender; throw out bay leaves.
• Melt the butter in a small skillet over medium heat.
• Add in green onions and jalapeno pepper; stir/saute for 5 minutes.
• Add to lentil mixture along with lime juice, cilantro, and garam masala; stir to combine.
• To serve: put 1/2 cup rice into a shallow bowl; spoon 3/4 cup lentil mixture over rice for each serving; top with 1 tablespoon yogurt for each serving.