Rice & Lentils Recipe

Rinse and sort

Place rice in a fine-mesh sieve and rinse under cold running water until water runs clear; drain. Inspect lentils and remove any stones or debris, then rinse lentils in a separate sieve.

Par-cook lentils

In a medium saucepan, combine lentils and 2 cups of water. Bring to a simmer over medium-high heat, then reduce to low and simmer 10 minutes for brown/green lentils (they should be slightly tender but not falling apart). Drain and set aside.

Cook rice with broth

In a large heavy pot or deep hotel pan (appropriate for office group service), bring 8 cups of broth and bay leaves to a boil. Add rinsed rice, stir once, reduce heat to low, cover, and simmer 12 minutes (or follow rice package instructions for 4 cups rice to 8 cups liquid). After 12 minutes, remove from heat and let stand, covered, 5 minutes.

Combine rice and lentils

Fluff rice gently with a fork, discard bay leaves, then gently fold in the par-cooked lentils. Keep covered to retain heat while you prepare the aromatics.

Sauté onions and garlic

While the rice cooks, heat 4 tbs olive oil and 2 tbs butter in a large skillet over medium heat. Add the diced onion and a pinch of salt; cook 7–9 minutes until translucent and lightly golden. Add minced garlic and cook 30–45 seconds until fragrant.

Spice the aromatics

Stir in ground cumin, ground coriander, black pepper, and red pepper flakes (if using). Cook 30 seconds to bloom the spices, then remove skillet from heat.

Incorporate aromatics into rice

Pour the aromatic onion mixture over the rice-and-lentil mixture and gently fold to incorporate evenly. Taste and adjust seasoning with additional salt if needed (add up to 1 more tsp salt if it tastes flat).

Finish with herbs and lemon

Stir in chopped parsley, lemon juice, and 1 tbs finishing olive oil. Fold gently to combine and distribute flavors.

Optional garnish

If using, sprinkle toasted slivered almonds over the top just before serving for crunch.

Hold for service

For office group service, transfer the rice & lentils to a warm hotel pan, cover, and keep in a 140°F (60°C) holding cabinet or on a low oven setting (covered) until ready to serve. Stir gently once before plating to re-fluff.