This recipe for red lentils and rice came from a book called Easy Indian in Minutes that I've had for quite a number of years now.
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There's loads of lovely looking dishes in it - starters, mains, sides and desserts. I've made a couple over the years and this is the first time I've made this rice dish.
David and I both love dishes with lentils in them, and rice is must have side dish for us with Indian food, so I decided to give this one a try. Lentils are a great source of low-fat protein and make an economical but tasty side dish.
This one didn't disappoint - the lentils provide that extra 'comfort' feeling and the end result had a lovely subtle spice flavour to it.
Tip
- This red lentils and rice recipe can easily be adapted if you’re cooking for less or more people.
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Ingredients
- 500g basmati rice
- 250g red lentils
- 3 tbsp oil
- 2 tbsp tomato puree
- 1l water
- salt and freshly ground black pepper
- 0.5 tsp ground turmeric
- 2 cloves garlic, crushed
- 1 tbsp ground cumin
Instructions
- Wash the rice and soak it in salted water for at least an hour. Rinse the lentils. Drain both the rice and lentils separately.
- Heat 2 tbsp of the oil in a large saucepan or casserole over a high heat, stir in the tomato puree and add a litre of water. Season well with salt and freshly ground black pepper, then add the turmeric, stir well and when it comes to the boil, add in the lentils. Cook with the lid on, over the lowest heat, for 10 minutes then add the rice and cook for a further 10 minutes with the lid on again, until all the water has been absorbed. Add more boiling water, if necessary.
- Near the end of the lentils and rice cooking time, heat the remaining tbsp of oil over a high heat in a frying pan, add the garlic and fry until it’s barely coloured (30 to 45 seconds). Stir in the cumin and when the smell of the garlic and spice rises, pour the garlic mixture over the rice and lentils and mix in with a fork. Serve and enjoy!
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Red Lentils and Rice
Ingredients
- 500g basmati rice
- 250g red lentils
- 3 tbsp oil
- 2 tbsp tomato puree
- 1l water
- salt and freshly ground black pepper
- 0.5 tsp ground turmeric
- 2 cloves garlic crushed
- 1 tbsp ground cumin
Instructions
- Wash the rice and soak it in salted water for at least an hour. Rinse the lentils. Drain both the rice and lentils separately.
- Heat 2 tbsp of the oil in a large saucepan or casserole over a high heat, stir in the tomato puree and add a litre of water. Season well with salt and freshly ground black pepper, then add the turmeric, stir well and when it comes to the boil, add in the lentils. Cook with the lid on, over the lowest heat, for 10 minutes then add the rice and cook for a further 10 minutes with the lid on again, until all the water has been absorbed. Add more boiling water, if necessary.
- Near the end of the lentils and rice cooking time, heat the remaining tbsp of oil over a high heat in a frying pan, add the garlic and fry until it’s barely coloured (30 to 45 seconds). Stir in the cumin and when the smell of the garlic and spice rises, pour the garlic mixture over the rice and lentils and mix in with a fork. Serve and enjoy!
Notes
- This red lentils and rice recipe can easily be adapted if you’re cooking for less or more people.
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