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One-pot spiced lentils and rice

Based on 1 ratings

Monica Metnitzer

Community Member

“Easy and delicious!”

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
red onions
canned chickpea
250 g smoked bacon
parsley
chives
red onions
4 cloves garlic
400 g lentils
400 g rice
3 sheets bay leaves
4 tsp ground cumin
1½ tsp ground cinnamon
3 tsp sweet paprika powder
3 tsp ground ginger
3 tsp curry powder
salt
pepper
1700 ml water
olive oil
crème fraîche
½ lemon

Utensils

  • 2 knives
  • 2 cutting boards
  • 2 frying pans
  • Topf
  • pot
  • spatula
  • bowl
  • fork
  • Step 1/6

    To make the onion, bacon, and chickpea topping, first slice the some of the onions, heat olive oil in a frying pan and sauté slowly over low heat, until very soft.
    • red onions
    • olive oil
    • knife
    • cutting board
    • frying pan

    To make the onion, bacon, and chickpea topping, first slice the some of the onions, heat olive oil in a frying pan and sauté slowly over low heat, until very soft.

  • Step 2/6

    Next, finely chop remaining onions, along with garlic. Heat olive oil in a pot and sauté for approx. 5 min. Add the lentils and water. Bring to a boil, then reduce heat and let cook for 10 min. with the lid on.
    • red onions
    • 4 cloves garlic
    • 400 g lentils
    • 1700 ml water
    • Topf
    • knife
    • cutting board

    Next, finely chop remaining onions, along with garlic. Heat olive oil in a pot and sauté for approx. 5 min. Add the lentils and water. Bring to a boil, then reduce heat and let cook for 10 min. with the lid on.

  • Step 3/6

    Meanwhile, add chickpeas, bacon and chopped herbs to the onions. Stir well and let cook through on low heat.
    • canned chickpea
    • 250 g smoked bacon
    • parsley
    • chives
    • frying pan

    Meanwhile, add chickpeas, bacon and chopped herbs to the onions. Stir well and let cook through on low heat.

  • Step 4/6

    After the lentils have simmered for 10 min., add rice and spices, and stir well. Let cook, without a lid, for 15 min. over medium heat until the rice and cooked and the water has evaporated.
    • 400 g rice
    • 3 sheets bay leaves
    • 4 tsp ground cumin
    • 1½ tsp ground cinnamon
    • 3 tsp sweet paprika powder
    • 3 tsp ground ginger
    • 3 tsp curry powder
    • pepper
    • pot
    • spatula

    After the lentils have simmered for 10 min., add rice and spices, and stir well. Let cook, without a lid, for 15 min. over medium heat until the rice and cooked and the water has evaporated.

  • Step 5/6

    In the meantime, juice lemon, add to the creme fraîche, and season with salt. Mix well.
    • salt
    • crème fraîche
    • ½ lemon
    • bowl
    • fork

    In the meantime, juice lemon, add to the creme fraîche, and season with salt. Mix well.

  • Step 6/6

    To serve, top the rice and lentils with the onion mixture, spoon on creme fraîche, and garnish with chopped parsley. Enjoy!

    To serve, top the rice and lentils with the onion mixture, spoon on creme fraîche, and garnish with chopped parsley. Enjoy!

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