200 grams rice (washed and soaked in water for half an hour)
150 grams green lentils (soaked in water overnight)
1 medium shallot (finely chopped)
2 cloves garlic (finely chopped)
2 teaspoons ground coriander
1½ teaspoons ground cumin
2½ tablespoons tomato puree
1½ tablespoons olive oil
1 pinch of sugar
salt to taste
3 pinches of fenugreek leaves (crushed with your fingers)
1 teaspoon ground black pepper
1 teaspoon ground turmeric
1 teaspoon paprika
1 sprig bay leaf
1 slice ginger
water (enough to submerge the grains)
Method
One-pot Lentil Rice is a community recipe submitted by momamishra and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Pour the lentils with the water into a pot. Cook them for 7 minutes on medium heat.
Drain the water and put the lentils aside. In the same pot, saute the shallot, garlic, ginger, and bay leaf in oil for 1 minute.
Add the tomato puree followed by ground coriander, ground cumin, turmeric, paprika, black pepper, salt, and a pinch of sugar. Stir them for 1 - 2 minutes.
Sprinkle in the dried fenugreek leaves, gently crushing them with your fingers as you go along. Put the lentils back in.
Drain the rice and chuck it into the pot. Mix the rice and lentils together before adding just enough water to submerge them.
Lower the heat once the water comes to a boil. Cover the pot and let it rest for 15 - 20 minutes. (Keep checking in between to make sure the rice doesn't get stuck to the pot before getting cooked. If needed, add a bit more water and cover the pot until the rice is fully cooked.)
When the water dries out and the rice is fully cooked, turn off the flame and let the pot rest with the lid on for 15 more minutes.
Serve it with some garnish like chopped parsley or just on its own.
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