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Amazing and Versatile Rice & Lentils

What you need: 

1 medium sized onion, diced
2 cloves garlic, crushed
2 tablespoons oil
salt and pepper, to taste
1 cup rice
1 cup lentils
4 cup water/bouillon

What you do: 

1. Saute onion and garlic in the oil in medium sized pot, until golden or brown. I like to really brown the onions for the flavor. Season, to taste.
2. After the onions/garlic are as browned as you like them, add the rice, lentils, and water.
3. Bring to a boil, then turn heat to low and simmer for about 30-35 minutes, or until all the water is gone and the rice and lentils are tender but not mushy. Enjoy!
You could add spices according to what you want to make it. An Indian version might include curry powder, chili powder, cinnamon, and cumin. A Mediterranean version might add some tomatoes, basil, parsley, and oregano (topped with a little lemon juice after cooking), or finish off with a little tamari soy sauce after cooking.

Preparation Time: 
45 min
Cooking Time: 
Recipe Category: 


I made this with vegetable broth,  red lentils, short-grain rice, paprika, basil, and a bit of lemon pepper....oh so good.  I was worried about the red lentils, and it is kind of mushy, but it's that delicious and warming kind of creamy that I love with a lot of rice dishes.

Basil is a must in this.


I spiced this dish up Indian style and topped it with fresh chopped tomato and cucumber . I wanted to top it with  a dollop or two of soy yogurt but did not have it on hand so I attempted to create my own by blending silky tofu with 1/2 cucumber and lemon juice. I just wanted something cool to compliment the hot.
it actually tasted pretty dern good. I would totally make this again.  :P
I'll probally drop the cash for some real plain yogurt though.



great dish, very simple and a LOT of food for a hungry college student. Thank you!


I made mine with Indian spices and cooked it in veg. broth instead of water... Do you think it would come out better (more flavorful and spicy) if I just used normal water? :-\


;)b Simply amazing.  It was simple yet amazing.  I used 1 tsp of cummin, chile powder, curry powder and 1/2 tsp of cinnamon with mine and cooked it in 4 cups veggie broth.  Will be having leftovers tomarrow and can't wait!  Thanks for the recipe!!!


I was so excited when I saw this because I used to get a lentils and rice dish from a little Middle Eastern takeout place near my work and it was some of the best food I've ever had. Arabs call this dish Mujadara, Mujadrah, or Jadarra. It is considered "the food of the people" and I believe it is well loved in that region. I wanted to make that same dish I'd had but your recipe didn't have any rec's for that kind of seasoning. I googled lentils and rice and that's how I found the name as well as some variations.

We used 3 small yellow onions and 2 cloves of crushed garlic (fried in 3 Tbsp olive oil til onions were really brown)
Then we added 1 tsp each of ground cumin and ground cinnamon
Next we added 1 C Beluga (black) lentils (a recipe I saw said only to use green or brown and not to use red or French lentils)
And a cup of brown jasmine rice
To that went in 4 C water w/2 tsp broth powder
We let it boil then reduced to simmer and covered for about 35 minutes
We salted and peppered to taste as well

I was worried the lentils would get mushy because the belugas are very small, but they were perfect! And the brown rice really adds a nice nuttiness.

We served it with a couple dollops of vegan yogurt with a bit of roasted sesame tahini drizzled on top. To finish we added some minced fresh parsley and a squeeze of fresh lemon over top. It was simply marvelous! The cumin and cinnamon made for the exact flavor I remembered from the little shop and cooking everything together could not have been simpler. My bf plans to add a potato next time.

Thanks so much for posting  ;)b! I can't wait to try it with Italian seasoning.


My first vegan recipe, too! So so good,  :)>>>

i cooked the onions and garlic for a long time and really browned the onions, then I added Mediterranean oregano, fresh chopped basil and fresh chopped parsley. Then I added a can of diced tomatoes, lentils, and water. Then 10 minutes later, I added wild rice (since the package said to cook for only 25 minutes).
I was very nervous because I (feel like) i've always been cursed when it comes to cooking rice but I consciously tried to make it with love (I know ima cheese ball). My mom and I loved this food, it smelled and tasted like real food.


This was allright. I made it too spicy though...


This is a great recipe to make when you are feeling under the weather. It is really nourishing and comforting. I like it even unflavored.  ;)b


Really great dish. Very easy and filling! I have been making it once a week my 20 month old loves it!



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