This dish of rice and lentils is a wonderful addition as the weather gets colder. It is a hearty meal, loaded with fiber and protein that is very lasting and sustaining. This recipe can be included in seasonal cleanses, it is great to eat before religious fasts and it keeps well for 3-5 days so make a big batch.
I highly recommend to soak the rice and the lentils overnight (for 8 hours) as this makes them much more digestible and nutritious.
Rinse 1 cup of brown rice, I use basmati but you can use any kind.
Soak overnight.
Rinse 1 cup of green lentils.
Soak overnight.
Saute 1 large onion and 2 cloves of garlic in 1 tablespoon of coconut oil until onion turns golden.
Add 1/2 teaspoon turmeric, 1 teaspoon of cumin, 1/2 teaspoon of cinnamon, 1 teaspoon of chopped or grated ginger, salt and pepper to taste and sauté for 2 more minutes.
Rinse and add the rice and the lentils and sauté for another minute.
Add vegetable broth or water to cover all the rice and lentils completely, cover the pot and bring to a boil, lower the flame and cook until all the water is absorbed and the rice and lentils are done, adding more water if needed.
Turn the heat off and add 1/2 a cup of chopped cilantro or parsley.
Toss well and serve with a salad or with steamed vegetables.
To follow a seasonal cleanse please check out my CLEANSE FOR ALL SEASONS. This recipe and many others can be enjoyed as you heal your digestion, boost your immune system and increase your energy.
Miam Miam
Looks delicious and healthy.
It is very delicious, thanks Leila.
In India, we call it khichdi (pronounced khichree) and this is a favorite for a quick meal and also if someone is not well and having trouble eating but needs nutrition. It’s even more delicious if one has a side dish of spicy mashed potato with onions and lemon or mango pickle. Yummy!
Yes, I was thinking of Khichree when I made this dish, it’s a middle eastern version of it.
Oh my goodness, Rachel – your spices – turmeric, cumin, cinnamon, ginger, and pepper are among my favorites. My kids love plain rice, so I may just adapt this to quinoa and make it for myself!
… and this is why I always keep a bag of lentils in the cupboard. You just never know when a good lentil recipe will come along! Thanks!
Sounds and looks delicious, I love rice dishes.
I love this recipe Rachel. Here in India we love our pilafs 🙂 There is one I make with a whole load of mix vegetables and another I make with almost every other lentil under the sun 🙂 The recipe is the same as yours only we add a bit of green chillis to the mix 😉
Plus these are so healthy and gluten free, perfect to keep my gluten allergies at bay.
My sister-in-law, of blessed memory was the first one to give me this recipe and she was of Yeminite heritage…this fits into the catagory of comfort food for me…so yummy…thanks so much Rachel!