Spiced Lentils and Rice

This dish is so simple and easy, it seemed like the best place to kick-off my vegetarian recipes. I’ve added some more vegetables and a touch of feta to the original recipe so it can qualify as an all-in-one meal.

[Prep: 10 min / Cook: 25 min]

– 1/2 cup dry green lentils
– 1/2 cup dry red lentils
– 1 cup uncooked brown rice
– 1 red onion
– 1-2 carrots
– 1-2 celery stalks
– ~1/2 cup frozen spinach (or 1 cup fresh, chopped)
– olive oil
– handful fresh coriander (or a dash dried)
– dash of cumin
– a hefty dash of pepper
– 1 lime
– feta cheese (as desired)

1. Rinse the lentils, put in a large frying pan and cover with about 2 cups of water. Boil for about 10 minutes.
2. Add the rice and another cup or so of water and boil for another 10 minutes, stirring occasionally. Add more water any time the water level gets too low.
3. Meanwhile, slice the onions and chop the carrots and celery. In another pan, briefly stir-fry the onions, carrots, celery and spinach in the oil for about 5 minutes over high heat.
4. Add the vegetables to the lentils & rice and top with the herbs and pepper. Slice open the lime and squeeze the juice over the whole thing. Mix thoroughly.
5. Remove from heat and cube desired amount of feta cheese. Mix the cheese in with the rest.
6. Ready to eat!

[Serves 2]

Recipe adapted from Herbed Rice & Lentils in Waitrose Autumn Harvest 2012

Variations

• The original recipe serves this as a side dish, sans all the vegetables but the onion and has no cumin or feta (I like the added spice and cheese)
• The ratio of lentils to rice should be adjusted as desired – the measurements above provide for a ‘meals worth’ of protein
• That being said, I have also made variations of this with black beans or soy beans added in as well
• Mix up the rice – black rice or wild rice would go great with this dish – or even mix in some quinoa

• Where are the lentils in the grocery store? Start near the rice and grains. If not there, try anywhere else there’s dried pulses and nuts. Still no luck, try the international foods section – lentils are big in Indian and Middle Eastern cooking.
• Check the packaging for your lentils. Sometimes they should be soaked before use.
• I add the feta last, off the heat, so that it stays solid because that’s how I like it. You can add it in sooner and allow it to melt in a bit too, if you’re keen.