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Red lentils with rice

updated

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Ingredients for 4 servings:

  • 3 onions, diced
  • 2 stalk(s) leeks, finely chopped
  • 1 carrot(s), finely chopped
  • 175 g lentils, red
  • 250 g rice
  • 1 clove(s) garlic, chopped (or more)
  • 2 bay leaves
  • e.g. cumin
  • some oil or butter
  • e.g. turmeric
  • e.g. coriander
  • e.g. chili
  • n. B. Salt
  • n. B. water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the rice. Drain well and sauté briefly in hot oil or melted butter with the diced onion until translucent. Then add the carrots and leeks and fry while stirring. Add the spices as needed. Add enough water to cover the rice by about 2 cm. Simmer over low heat with the lid closed (depending on the type of rice) until half cooked. Wash the red lentils, add them, and simmer for another 10 to 15 minutes – the water should then be evaporated (open the lid if necessary!). Serve hot. Tip: Can be refined with cream.

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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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