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Red lentils with brown rice

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Ingredients for 3 servings:

  • 1 cup brown rice, approx. 170 g
  • 2 cups water
  • ½ tsp ground cinnamon
  • ½ tsp coriander, ground
  • 1 tsp thyme
  • 1 cup lentils, approx. 170 g, red (dry)
  • 2 tbsp oil
  • 700 ml water
  • 1 tsp vegetable broth, granulated
  • Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, egg-free, dairy-free, vegan

Serves 2-3. Add the rice, cinnamon, coriander, and thyme to 2 cups of water, bring to a boil, reduce the heat to low, cover, turn off the heat after about 35 minutes, and let it swell for about 10 minutes. Wash and drain 1 cup of red lentils, add to about 2 tablespoons of hot oil (in a saucepan), and fry until they lose their red color and turn yellow. Refresh with about 300 ml of water and reduce. Once the lentils are al dente, add the remaining water and vegetable stock, bring to a boil, add the cooked rice, and season with salt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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