Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup brown lentils , soaked an hour or more
- ½ cup onion , sliced
- A little chopped carrot , celery , etc. (optional)
- 2 tablespoons olive oil
- ½ cup long grain brown rice , rinsed
- 3 cups water
- ½ teaspoon whole or ground cumin
- Minced garlic (optional)
- Dried chile pepper (optional)
- ½ cinnamon stick (optional)
- A few cardamom pods (optional)
- Salt to taste
- Pepper to taste
Directions
Pick over the lentils to remove any stones.
Sauté the onion and any other vegetables in the olive oil for a minute or two.
If desired, sauté the rice for a short time, but do not let it burn.
Add the rice, water, cumin, garlic, chili pepper, cinnamon, and cardamom to the pot of onions. Bring to a boil , cover, and simmer for 40 minutes to 1 hour. You will have to check it occasionally and add water—the final product should have some liquid but should not be very soupy. It is finished when the rice and lentils are both no longer crunchy.
Season with salt and pepper.