Lentils with rice

Lentils with rice. Raw garlic, Raw onions, Dried lentils, uncooked.

Inês XX

15 + 45 min · 2

Ingredients

• 5 g Raw garlic
• 120 g Raw onions
• 100 g Dried lentils, uncooked
• 120 g Uncooked long-grain brown rice
• 10 g Olive oil
• 3 g Fresh ginger
• 3 g Ground turmeric
• 1 g Table salt
• 1500 g Water

Preparation

1. Rinse the brown rice and lentils. Divide the 1500 ml water between two pans: 900 ml for the rice and 600 ml for the lentils. Cook separately for about 40–45 minutes and 20–30 minutes respectively, following the packets. Add water if needed, then drain when tender. Prepare the onion while they cook.
2. Warm the olive oil in a large skillet over medium-high heat. Add the garlic, onion, and the spices.
3. Cook until the onion is deeply caramelised and crisp at the edges. Add the cooked lentils and stir to combine.
4. Mix the rice with the lentils and transfer to a serving platter or bowl.
5. Serve hot, warm or at room temperature, with yogurt and spicy sauce (optional).