Tuesday, May 28, 2013

lentil rice chili {food matters project}

I had a wonderful Memorial Day weekend kick off to the summer, with loads of great company, great fun, and great food!

I found this Mark Bittman recipe in his How To Cook Everything cookbook. It requires cooking two cups lentils in stock for 20 minutes and then adding one cup rice and cooking 20 minutes more. This resulted in more of a chili than a pilaf, but it tasted really good all the same. I did add two extra teaspoons cumin and one teaspoon chili powder, as well as a cup of cherry tomatoes, halved, and cilantro for garnish. It resembles this recipe but cooks longer.

It made a nice side to the lamb and zucchini we grilled.

This is my entry for The Food Matters Project, Memorial Day Wild Card.

Lentil and Rice with Caramelized Onion and Cilantro
Adapted from Mark Bittman's How To Cook Everything cookbook

1 tablespoon olive oil
1/2 large onion, chopped
3 teaspoon garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
salt and pepper
2 cups lentil
4 cups vegetable stock
1 cup rice
1 cup cherry tomatoes, halved
two tablespoons olive oil
1 1/2 large onions, sliced
1/2 cup cilantro

1. Heat one tablespoon oil in deep pan. Add 1/2 chopped onion. Cook for 2-3 minutes. Add garlic, chili and cumin. Cook another 2 minutes. Add lentils. Cook another 2 minutes. Add stock. Cook 20 minutes with cover off.

2. Add rice and enough water to cover rice one inch. Cover pot and cook for 20 more minutes. Add tomatoes 5 minutes before done.

3. Meanwhile, add two tablespoons oil to large skillet and heat. Add sliced onions and stir continuously until browned but not burnt. About 15 minutes.

4. Add salt and pepper to rice, to taste. Serve with caramelized onions n top and a bunch of cilantro leaves.


  1. Sandra, this sounds great!

  2. G'day! Never thought of making a curry with lentils and rice,
    You recipe and photo looks very nice!
    Cheers! Joanne
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