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Lentil Rice with Carrots

 

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Lentil Rice with Carrots
 

 

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Recipe

Lentil Rice with Carrots

An easy-to-prepare dish that is rich in both color and flavor, this is as perfect to serve all year-round as it is light and flavorful. It’s the perfect side dish because it goes well with salads, meat, or fish.

Times

  • Prep Time : 20 min
  • Cook Time : 1 hour, 30 min
  • Ready Time : 1 hour, 50 min

Servings

8-10

Ingredients

  • 2 tablespoons olive oil
  • 3 medium onions, cut into ¼-inch-thick slices
  • 2 carrots, peeled and grated on the medium holes of a box grater
  • 2 cups long-grain white rice
  • ¾ cup dried brown lentils
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 5 cups boiling water or chicken stock

Directions

Preheat the oven to 350°F. Heat the olive oil in a sauté pan over medium heat. Add the onions and sauté until golden, 15 to 20 minutes. Combine ½ cup of the sautéed onions and the carrots in a small bowl and set aside.

Place the rice and lentils in a strainer, rinse under cold running water, and drain. Season with salt and pepper.

Spread the carrot and onion mixture evenly over the bottom of a large casserole dish with a tight-fitting lid (or use 2 layers of aluminum foil to cover the dish). Spread the rice mixture evenly over them and top with the remaining onions. Pour the boiling water or stock over the rice and cover the dish tightly with the lid or foil. Bake for 1 hour or until all the water is absorbed and the lentils are firm yet break when pressed between a spoon and the side of the dish. Serve warm.

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About Kim Kushner

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Author of The Modern Menu Cookbook, Kim Kushner comes from a huge family her Moroccan-born mother was raised in Israel, along with eight siblings. Spending childhood summers in Israel with her extended family, Kim learned to cook by eating, and by participating in family feasts. Hands-on experience with fresh and international ingredients gave Kim an edge when she began her studies at the prestigious Institute of Culinary Education in Manhattan, where she excelled in their Professional Culinary Program. Her culinary style, much like her life, is a study in Modern Orthodoxy: her kitchen is Kosher, and very much in line with her upbringing and heritage; yet, she is young, and her perspective is fresh and new. She’s become known for her healthy, seasonal, and hearty salads made from locally-grown produce not necessarily the first thing that comes to mind when thinking of Kosher cuisine. For Kim, food is tangible and social the effort you put into it comes back to you many times over, in the form of friendships, health, flattery, and fun. The feedback she loves getting most from her clients is that they were not only inspired to try her recipes at home, but to make some changes to them it s proof to her that she’s right: anyone can cook, and everyone should cook. Find more from Kim on her blog, KimKushner.com

 

comments

 

One Response to Lentil Rice with Carrots

  1. Looks wonderful! Would black lentils work here as well?

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