One-Pot Lentils and Rice
- Yield:6 servings
- Time:45 mins show details
This reminds me of the comforting rice dishes my nai nai would make when she wanted something warming but simple. The lentils cook down to create their own silky sauce, and the rice absorbs all those aromatic flavors. It's the kind of dish that gets better as it sits — perfect for meal prep or feeding a crowd.
Ingredients
- 1 cupdry green lentils
- 6½ cupswater
- 4garlic cloves, peeled and lightly crushed
- 2bay leaves
- 1 teaspooncumin seeds
- 1cinnamon stick, small piece
- 1 cupbasmati rice
- 1 teaspoonkosher salt
- 2 tablespoonsolive oil
Equipment
- large pot
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Preparation
Combine lentils and water in a large pot. Crush the garlic cloves lightly with the flat side of your knife — you want them whole but bruised to release their oils.
Add the crushed garlic, bay leaves, cumin seeds, and cinnamon stick to the pot. Bring everything to a rolling boil.
- 25 mins
Cook at a steady boil until the lentils are just tender, about 25 minutes. Older lentils may take longer — test a few to be sure. (The lentils should hold their shape but yield easily when pressed. Don't let them get mushy.)
Stir in the rice, salt, and olive oil. Bring back to a boil, then stir once more and cover the pot.
- 15 mins
Reduce heat to low and cook covered for 15 minutes. Don't lift the lid — let the steam do its work.
- 5 mins
Remove from heat and let stand 5 minutes. Check that the rice is tender and adjust seasoning. If there's excess liquid, let it sit uncovered for a few minutes to absorb.
Notes
This freezes beautifully in portions — just add a splash of water when reheating. Try topping with caramelized onions or a drizzle of tahini for extra richness.
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