Ingredients
Scale
- 1 cup dried brown or green lentils, rinsed
- 1 cup long-grain white rice (Basmati or Jasmine works best), rinsed
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil or vegetable oil
- 4 cups vegetable broth (or water with a bouillon cube)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional: Squeeze of lemon juice and fresh parsley for garnish
Instructions
- Begin by rinsing your lentils and rice separately under cold water until the water runs clear. Heat the olive oil in a large pot or deep skillet over medium heat. Add the diced onion and sauté for about 5 to 7 minutes until they become translucent and slightly golden. Stir in the minced garlic, cumin, coriander, and smoked paprika. Toast the spices with the onions for 1 minute until fragrant, being careful not to burn the garlic.
- Add the rinsed lentils, rinsed rice, and 4 cups of vegetable broth to the pot. Stir well to combine and scrape up any flavorful bits from the bottom of the pan. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for 20 to 25 minutes. Do not peek! Keeping the steam trapped is essential for fluffy rice and perfectly cooked lentils.
- After the time is up, check to see if the liquid is fully absorbed. Remove the pot from the heat and let it sit, covered, for another 5 minutes. Remove the lid and fluff the mixture gently with a fork. Season with additional salt and pepper if needed. Divide the mixture evenly into four meal prep containers. If using, add a squeeze of fresh lemon juice over each portion to brighten the flavors.
- Cook Time: 40 minutes