Rice with Lentils
Recipe type: Vegetarian Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
This makes a great side dish or can be served as an entree. This recipe serves 6 as a side or 4 as a main dish, and it doubles well. This is delicious served with a green salad dressed with a lemon and olive oil vinaigrette. Total Cost of Recipe: $1.16 or $0.29 per entree sized serving and $0.20 per side dish sized serving.
  • ½ cup lentils ($0.24)
  • 3½ cups water
  • 2 - 3 cloves garlic, peeled and crushed (if they're large, two will do, if they're smaller, use 3 or (maybe even 4) ($0.18)
  • 1 bay leaf ($0.04)
  • A pinch of cinnamon (I used a hearty pinch) ($0.02)
  • ¾ teaspoon cumin seed (aka whole cumin) ($0.04)
  • 1 to 1½ teaspoon salt (to taste) ($0.06)
  • 1 cup long grain rice* (basmati works well, but any long grain rice will work) ($0.45)
  • 1 tablespoon olive oil. ($0.13)
  1. Sort through lentils and remove any rocks, twigs, or dirt.
  2. Rinse them well and cover with 3½ cups water.
  3. Add garlic, bay leaves, cumin, and cinnamon to pot with lentils.
  4. Place over heat and bring to a boil.
  5. Once pot is boiling, cover the pan, and reduce heat to medium.
  6. Simmer until lentils are tender. This should take anywhere from 20 to 45 minutes depending upon the age of your lentils--older lentils take longer to cook.
  7. When the lentils are tender, but not mushy and falling apart, add salt, rice, and olive oil.
  8. Stir everything together.
  9. Bring the pot back to a boil then lower heat and simmer, covered, for 15 - 20 minutes until the rice is cooked and the water absorbed.
  10. Do not stir again until rice is completely cooked.
  11. You can leave the pan covered after the stove is turned off for 5 minutes to allow the last bit of the water to be absorbed without worrying that the food will burn.
  12. Fluff with a fork before serving.
Recipe by Patty Cake's Pantry at http://www.pattycakespantry.com/cooking/rice-with-lentils/