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Lentils with Rice
Lentils with Rice

Before you jump to Lentils with Rice recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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You can make similar alterations with the oils that you use to cook your food. Olive oil has monounsaturated fat which can help to reduce bad cholesterol. Olive oil also provides vitamin E which is great for your skin, among other things. If you presently are consuming plenty of fresh fruits and vegetables, you may want to think about where you’re getting them and if it’s the best source. If at all possible, go for organic produce that has not been sprayed with poisonous chemicals. Finding a local supplier of fresh fruits and veggies will give you the choice of consuming foods that still contain almost all of the nutrients which are often lost when produce has been kept in storage before selling it.

All in all, it is not difficult to begin to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to lentils with rice recipe. To make lentils with rice you need 11 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Lentils with Rice:
  1. Use 1 cup brown or green lentils
  2. Provide 2 leeks, white and light green parts only, roots trimmed
  3. You need 2 1/4 teaspoons salt, more as needed
  4. Get 1/4 cup extra-virgin olive oil
  5. Prepare 2 garlic cloves, minced
  6. Get 3/4 cup long-grain rice
  7. You need 1 1/2 teaspoons ground cumin
  8. Get 1/2 teaspoon ground allspice
  9. Get 1/4 teaspoon cayenne
  10. Get 1 bay leaf
  11. Prepare 4 cups trimmed and chopped spring greens (chard leaves, spinach, kale, mustard green pr a combination (or 4 large onions)
Instructions to make Lentils with Rice:
  1. Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.
  2. Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise
  3. Heat oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt.
  4. Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant. Stir in rice and sauté 2 minutes. Stir in cumin, allspice and cayenne; sauté 30 seconds.
  5. Drain lentils and stir into pot. Add 4 1/4 cups water, 2 teaspoons salt, bay leaf and cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse greens in a colander and spread damp leaves over lentil mixture. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted. Remove from heat and let stand, covered, for 5 minutes. Serve sprinkled with reserved crispy leeks

Different rices and brands require different ratios of rice to water. Typically for long grain and This is because this recipe uses canned lentils which, although you drain it, adds to the liquid while cooking. A few veggies, some rice, lentils and a savory vegetable broth combine to make this tasty side that's a definite keeper! Crumbled feta cheese is stirred in while the rice and lentils are still warm, adding a touch of creaminess plus a. Wash the dried Lentils and soak them for two hours.

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