Red Lentils with Rice

Name: Red Lentils with Rice
Prep time: 40 min
Total time: 40 min
Yield: Makes 4 to 6 servings
Cuisine: Indian
Ingredients: 2 tablespoons butter, optional; ¾ cup dried red lentils; 1 cup long-grain rice; Salt and black pepper to taste; Salt and black pepper to taste; 1 large onion, chopped; 1 tablespoon Fragrant Curry Powder or any not-too-strong curry powder or garam masala; 1 tablespoon Fragrant Curry Powder or any not-too-strong curry powder or garam masala; 1 tablespoon Fragrant Curry Powder or any not-too-strong curry powder or garam masala; 2 tablespoons corn, grapeseed, or other neutral oil; 2 tablespoons corn, grapeseed, or other neutral oil; 2 tablespoons corn, grapeseed, or other neutral oil

Preparation info

Makes
4 to 6
servings

Difficulty
Easy
Ready in
40 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Rice and lentils are both daily fare in much of India, but rarely are they cooked together. An exception is made for the quite-quick-cooking red lentils, which are prepared in a manner not unlike that used in the Middle East.

Ingredients

2 tablespoons corn, grapeseed, or other neutral oil
1 large onion, chopped
<

Asia
India
Side dish
Gluten-free
Vegan

Method

Put the oil in a large skillet or flameproof casserole with a lid over medium-high heat; a minute later, add the onion and cook, stirring occasionally, until it begins to brown on it’s edges, about 5 minutes. Stir in the curry powder, then 3 cups water. Bring to a boil and add the lentils and rice. Bring back to a boil, then cover and adjust the heat so the mixture simme