Spiced Lentils and Rice
Lentils and Spices: A Flavorful Powerhouse
Years ago, I set out on a mission to incorporate more beans and lentils into our family’s diet. Along the way, I discovered the wonders of vegan cooking, which often highlights beans and lentils as fantastic non-meat sources of protein. Not only did I find so many creative ways to enjoy them, but I also unearthed a treasure trove of spices to keep things interesting. Gone was the monotony of the same flavors over and over again—thank goodness!
This recipe is one of the highlights of that journey. It’s incredibly easy to make, packed with protein, and elevated by the warm, earthy flavor of cumin. For me, cumin takes this dish from “just another lentil recipe” to an absolute touchdown keeper!
Now, a funny side note on lentils: I was hiking with a dear friend not too long ago, and I asked her what she thought of them. Without hesitation, she declared, “I hate lentils!” Wow, strong words, right? I immediately thought, Really? You hate lentils? Have you tried all the different kinds?
From tiny black beluga lentils to the medium-sized French green du Puy lentils to the larger, flat green lentils (which make an incredible Lentil Walnut Loaf—stay tuned for that recipe!), there’s such a variety to explore. Lentils are quirky little powerhouses of protein, and it’s a shame my friend is missing out on so many wonderful dishes.
For those of us who do love lentils—or are willing to give them a try—this recipe is a must. It’s quick, nutritious, and bursting with flavor. Who knows, maybe it’ll even win over the lentil skeptics in your life. ❤️🍲✨
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.
