One of my favorite staples I have in the kitchen is lentils and I usually rely on a lentil dish if I’m not sure what to cook for dinner. Besides being very healthy, lentils are really versatile and can be served at any temperature, whether it’s a hot soup or a cold salad. This time I made a simple, hearty stew-like dish to ring in the fall season.
I used French green lentils which hold their shape, cook a little longer and are more delicate than the common brown lentils. I seasoned the lentils and rice with homemade garam masala – an Indian mixed spice – and for a little kick, I added some chili powder but feel free to omit. Adding to the heartiness is healthy brown rice, but note that a little goes a long way so don’t use too much. Pair with an earthy red wine.
Lentils and Brown Rice Recipe
2 tablespoons oil
1 1/2 cups french green lentils, rinsed
1 cup brown rice
1-2 tablespoons garam masala (or a mix of curry and cumin)
1 teaspoon chili powder (optional)
1 tablespoon tomato paste
1 onion, diced
3-4 garlic cloves, minced
4-5 cups vegetable stock, or water
2 teaspoons salt
Heat oil in a large pot over medium-high heat. Add onions, garlic, tomato paste and garam masala and sauté for about 3-4 minutes. Stir in lentils and rice.
Add vegetable stock and bring to a boil. Cover and reduce heat. Simmer for about 45-60 minutes, or until lentils and rice are tender. When done, let lentils and rice sit in pot for a few minutes until soup is somewhat thick. Garnish with chopped parsley.
Total Time: 60-70 minutes
Yield: 6-8 servings
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October 16, 2011
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