Spiced Lentils and Rice
Years ago I went on a quest to incorporate more beans and lentils into our family’s diet. During that journey, I discovered vegan cooking, which tends to include more beans and lentils as non-meat sources of protein. Anyways, not only did I find lots of ways to enjoy beans and lentils, a also found so many different spices to use to really enhance, and sometimes just to rid myself, of the boredom of eating pretty much the same or similar flavour all the time.
This recipe is a wonderful addition to our menu not only because of how easy it is to make and scores high as a source of protein, the addition of cumin makes this recipe a touchdown keeper for me :)!
A side note on lentils, not that long ago I was hiking with a dear friend and I asked for her thoughts on lentils. Without skipping a beat, she said ‘I hate lentils!’ Well, with a statement like that, I figured sharing this recipe would be a waste of my breathe. However, her statement didn’t stop me from thinking, ‘Really - you ‘hate’ lentils? Have you tried all the diffent kinds of lentils from the tiny black beluga lentils, to the medium sized green french du puys lentils to the larger flat green lentils (which form the foundation of an incredible ‘Lentil Walnut (meatless) Loaf…but I’ll save that recipe for another posting ;)) and all the different varieties of lentils in between. For such a little quirky quick cooking powerhouse of protein, I’m sad that my friend will be missing out on so many wonderful dishes ;).
Spiced Lentils and Rice
Special Note: Lentils are super quick and easy to cook from scratch but I tend to keep a few cans (or jars) of lentils around for an even quicker turn around time on this recipe.
Also, ‘caramelizing’ the onion in this recipe (cooking until golden brown) really kicks up the flavour of this dish.
Ingredients:
1 cup brown rice (dry) (I used Brown Basmati Rice)
1 big sweet yellow onion
1 tbsp olive oil
1/2 tsp cumin
1 3/4 cups canned lentils (drained and rinsed)
salt and pepper (to taste)
Instructions:
Cook rice according to package directions.
Thinly slice onion. In a large heavy skillet, heat 1 tbsp olive oil over medium heat. Add onion and reduce heat to medium-low. Allow onion to caramelize 15 minutes stirring occasionally.
When onion is browned, raise heat to medium. Add cumin and lentils (rinsed and drained) and saute 2 minutes more.
Stir rice into skillet and cook together for 2 more minutes, adding salt and pepper to taste.
