Lentils & Rice

Lentils & Rice

2011-05-19

This is a stew I invented using red lentils and rice. I have not been able to find a pre-existing dish with a similar recipe, so I just call it lentils and rice.

Ingredents

Here is the starting ingredients. I am using:

  • 220g Red Lentils (1 cup)
  • 220g Jasmine Rice (1 cup)
  • 140g Spinach (chopped)
  • 250g Carrot (2 carrots cubed)
  • 140g Red Pepper (one pepper sliced)
  • 300g Onion (one diced onion)
  • 400g Tomato (one can diced tomatoes)


Here are the spices. I'm really bad at measuring, so take these values with a grain of salt (Ha!). I used:

  • 1 tablespoon garlic
  • 3 bay leafs
  • 3 tablespoon coriander
  • 1 tablespoon cumin
  • 1 tablespoon Italian seasoning (oregano)
  • 1 tablespoon black pepper

Preparation

Start by taking your pressure cooker or large pot and frying some garlic and onions in oil (I use canola) for about five minutes, as the onions are turning soft but aren't clear. To this add the red pepper and carrot, continue frying for another five minutes.


Next the tin of tomatoes is added with the bay leaves. Cook long enough to get the tomatoes hot (~5 min).


4 cups of water and the rice are now added. Stir sufficiently to avoid burning, but try to cover and let the pressure cooker do some work.


In the meantime wash the lentils. Lentils are washed by putting them in water, and stirring. Keep changing the water until the water does not become cloudy when the lentils are stirred.


Add the lentils, spinach, spices, another cup of water (potentially with the lentils). Cover and let stew for 20 minutes. This cook time can be safely extended almost indefinitely, the mixture just becomes more mushy with increased cook time.

Finished Result

The finished product, ready to eat. The lentils need to be this dull color, otherwise they haven't finished cooking. There shouldn't be anything even remotely crunchy in this, if you require teeth then you need to increase the cook time.

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