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Lentil and Rice Bowl
Lentils and rice cooked together in one pot — a complete protein, filling, and incredibly cheap to make. This is a staple meal in kitchens around the world for good reason.
Allergens: None of the major allergens as written.
Ingredients
- 1 cup dried lentils (brown or green), rinsed
- 1 cup rice, uncooked
- 1 medium onion, diced
- 3½ cups water
- 2 tablespoons vegetable oil
Optional Extras
- Cumin
- Salt and pepper
- Garlic powder or fresh garlic
- A fried egg on top
- Hot sauce
- Fresh tomato, diced, on top
Equipment
- Large pot with lid
- Knife and cutting board
- Stirring spoon
Instructions
- Rinse the lentils and pick out any debris.
- Heat the oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until softened.
- Add the lentils, rice, and water. Season with salt, cumin, and garlic if you have them.
- Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes without lifting the lid.
- Remove from heat. Let it sit covered for 5 minutes, then fluff with a fork.
- Serve in bowls. Top with a fried egg, diced tomato, or hot sauce if you have them.
Notes
- Known as mujaddara in Middle Eastern cooking — one of the oldest dishes in the world. You're eating history.
- Caramelized onions on top take this to the next level. Slice a second onion thin and cook it slowly in butter for 15 minutes until dark brown and sweet.
- Red lentils cook faster and turn to mush — still tastes good, just a softer texture.
- Leftovers: Keeps well for 4 days. Add a splash of water when reheating.
- Extremely cheap. A full pot costs well under $3 in ingredients.