Savory Lentils In The Rice Cooker Recipes

10-MINUTE SAVORY LENTILS

10-Minute Savory Lentils image

A savory lentils dish that is ready to eat in 10 minutes. It's a quick, filling, healthy recipe that's oil free, low sodium, high protein and whole foods plant based.

Provided by Spartan Life

Categories Dinner Entree Lunch

Time 15m

Yield 4 people

Number Of Ingredients 10

Ingredients

2 cups dry lentils
4 cups low sodium vegetable broth
1 TBS soy sauce*
4 large carrots
1/2 large yellow onion
Small handful of fresh parsley
A few shakes of pepper
Optional: 1 celery stalk (minced)
Optional: 1/2 tsp garlic powder
Optional: 1/2 tsp onion powder

Steps:

Chop the carrots, onion, and parsley until they are finely diced.*
Put all ingredients in your Instant Pot/Pressure Cooker (or pot on stove)
Pressure cook for 10 minutes (for stove top: bring to a boil then simmer for 10 minutes until liquid is absorbed)
Adjust seasoning if needed, and serve!

RICE AND LENTILS FROM A RICE COOKER

Rice and Lentils from a Rice Cooker image

Simple and easy main dish or side. This makes a nice base for a meal instead of potatoes or plain rice, or stands on its own. Top with cooked chicken after it's done for a simple, high-protein meal. Add more barley for a better glycemic index.

Provided by Fatcatpat

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 35m

Yield 6

Number Of Ingredients 7

Ingredients

2 cups white rice
1 cup brown lentils
1 cup pearled barley
¼ cup olive oil
2 tablespoons minced garlic
2 tablespoons chicken stock concentrate (such as Better than Bouillon®)
water as needed

Steps:

Rinse rice, lentils, and barley thoroughly and mix in a rice cooker pot; add olive oil, garlic, and stock concentrate and stir.
Pour enough water over the mixture to reach the 4 1/2-cup mark on the rice cooker.
Press Start and let cook until the rice and lentils are tender, about 30 minutes.

Nutrition Facts : Calories 630.6 calories, Carbohydrate 121.6 g, Cholesterol 0.3 mg, Fat 10.8 g, Fiber 11.9 g, Protein 17.6 g, SaturatedFat 1.9 g, Sodium 381.4 mg, Sugar 1.9 g

ONION LENTILS AND RICE

Onion Lentils and Rice image

This recipe is adapted from "What to Cook" cookbook. Other than slicing the onions, it doesn't take a lot of prep time. This is what I make when I come home from work hungry and exhausted and want something yummy and filling for dinner.

Provided by jessi-ryan

Categories Lentil

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
3 medium onions, sliced (not diced)
3 1/2 cups water
1 cup lentils
1 cup rice
1 teaspoon salt
2 teaspoons cumin

Steps:

Heat olive oil in skillet, saute the onions with 1 tsp cumin until lightly browned (can add some garlic too, if desired).
Remove 1/3 of the onions and set aside.
Continue cooking the rest of the onions until dark brown and black in places.
In the meantime, bring water to a boil in a saucepan, add the lentils, reduce heat, and cover, simmering for 15 minutes.
To the lentils, add the 1/3 lightly browned onions, rice, salt, and remaining 1 tsp cumin.
Cover and simmer 15 minutes or until rice is tender.
Remove from heat and stir in the well-browned onions.
Cover and let stand for 5-10 minutes.
Serve!
Especially good with chopped lettuce, tomatoes, and a dollop of yogurt or sour cream on top.
Also good with cooked spinach.

SPICY RED LENTILS AND RICE

Spicy Red Lentils and Rice image

Spicy Red Lentils and Rice! If you love Indian dal, you've gotta try this healthy, vegan and gluten-free dish. Spiced lentils in a savory curry sauce served with rice.

Provided by Alex Caspero

Categories main

Time 35m

Number Of Ingredients 14

Ingredients

1 1/2 cup red lentils
3 1/4-4 cups water
3/4 teaspoon turmeric
1 tablespoon fresh grated ginger
3/4 teaspoon salt
1/2 teaspoon garam masala
1 tablespoon tomato puree
3 tablespoons canola oil
1 teaspoon cumin seeds
2 garlic cloves, sliced thin
1 tablespoon very finely sliced fresh ginger
1-2 thai red chili's, chopped
2 cups cooked basmati rice, for serving
chopped cilantro, for serving

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.