Rice with Lentils 17.01.2008

I’m pretty sure this is an Abla recipe, but I’ve cooked it enough that don’t need the recipe any longer – it makes a great accompaniment to barbequed meats (like lamb), but I could happily eat it on its own. The crispy onions make it special.


  • 1.5 cups brown lentils, washed
  • 1 cup basmati rice, washed
  • 5 cups of water
  • 2 medium onions, cut in half and finely sliced
  • 1 teaspoon salt
  • 100ml olive oil


Put lentils and salt and 3 cups of the water into a saucepan and bring to the boil. Once they're boiling, add a 4th cup of water, cover and boil for 15 minutes.

In the meantime, heat oil in pan and add onions. Cook until dark brown but not burnt - it should take 15 minutes or thereabouts.

Once the lentils have boiled for 15 minutes, add the final cup of water, the rice, and 3/4 of the onions along with all of their oil to the saucepan. Cook it all together, covered, on a low heat, for 20-30 minutes or until all the water has been absorbed.

Put them on a plate/bowl and chuck the remaining onions on top.

File under vegetarian side

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Virginia makes web things and food things. Mainly bread. Oh, bread.

Comments on Rice with Lentils

Virginia on 20 January 2008:

Leftover tip: I made this the other night and only ate a fraction of it. We stir-fried it the following night with some sliced, poached chicken and a bit of zucchini and it came up beautifully.

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