This lentils and rice recipe combines earthy brown lentils with golden onions, white basmati and Savory Desert Dust. Cook the lentils and rice separately, then fold them together with lemon for an easy main or a generous vegetable-friendly side.
Make it with Savory Desert Dust. The blend already contains sea salt; taste before adding more.
Ingredients
3/4 US cup (150 g) dry brown lentils, picked over and rinsed
3 US cups (720 ml) water for the lentils, plus more as needed
1 US cup (190 g) white basmati rice, rinsed and drained
2 tablespoons (30 ml) olive oil
1 large yellow onion (about 250 g), thinly sliced
2 garlic cloves, minced
2 level teaspoons (10 ml by volume) Savory Desert Dust
1 1/2 US cups (360 ml) water for the rice, or the amount specified on its package
1 tablespoon (15 ml) fresh lemon juice
2 tablespoons chopped flat-leaf parsley, optional
Directions
Prepare the grains. Pick any stones or debris out of the lentils and rinse them. Rinse the basmati rice separately until the water is mostly clear, then drain well. Use standard US measuring cups.
Simmer the lentils. Put the lentils and 3 cups water in a saucepan. Bring to a boil, then reduce to a gentle simmer. Cook for 20–30 minutes, until tender with no chalky center but still holding their shape. Add hot water if needed to keep them submerged. Drain well and keep covered while the rice finishes.
Cook the onions. Meanwhile, heat the olive oil in a separate heavy 3-quart saucepan with a tight-fitting lid over medium heat. Add the onion and cook for 10–12 minutes, stirring, until softened and golden at the edges. Stir in the garlic for 30 seconds.
Cook the rice. Add the drained rice, Savory Dust and 1 1/2 cups water, using the rice package liquid amount if different. Bring to a boil, stir once, cover and reduce to the lowest simmer. Cook for 15 minutes, or the package time, until the liquid is absorbed and the rice is tender. Remove from the heat and leave covered for 10 minutes.
Combine and serve. Fluff the rice gently with a fork, then fold in the warm drained lentils, lemon juice and optional parsley. Taste before adding more seasoning; the Dust contains salt. Serve warm.
Yield: 4 main or 6 side servings.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. The blend already contains sea salt; taste before adding more.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
Use ordinary dry brown lentils and white basmati rice. Brown lentils keep their shape when cooked just until tender. Split red lentils soften too much for this texture, while French green, black lentils, brown rice and instant rice have different cooking times and are not direct swaps.
Why cook the lentils and rice separately?
Lentil cooking time varies with age and variety. Simmering them separately lets you drain them at the right texture while the rice absorbs its measured water. You will need two saucepans, a tight-fitting lid for the rice and a fine-mesh sieve.
Do the lentils need soaking?
No soaking is needed for this method. Pick them over, rinse and simmer gently, checking from 20 minutes. Continue cooking if the centers are chalky, adding hot water to keep the lentils submerged. Drain as soon as they are tender so they do not turn mushy.
What if the rice is firm or wet?
Follow the package ratio for your basmati brand; 1 1/2 US cups water per US cup rice is a starting point. If the rice is firm and dry, add 1–2 tablespoons hot water, cover and cook on low a few more minutes. If tender but damp, let it rest before fluffing. Avoid stirring repeatedly.
How long does it take, and how much does it make?
Plan on about 55 minutes, including 15 minutes preparation, 30 minutes cooking and a 10-minute covered rice rest. The lentils cook while you make the onion rice. Older lentils can take longer. Expect about five cups finished, enough for four main-dish or six side portions.
Is it plant-based, and what should I serve with it?
The listed ingredients use olive oil and water. Check all current labels for your dietary requirements; Savory Dust lists mustard and already includes sea salt. Serve with grilled zucchini, roasted cauliflower or a cucumber salad. Lemon is added after cooking for a fresh finish.
How do I store, freeze and reheat lentils and rice?
Promptly divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below for up to 3–4 days, or freeze portions for up to 2 months for quality. Thaw in the refrigerator. Reheat covered with a splash of water to 165°F (74°C), stirring and checking several spots.
