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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (404g) Recipe makes 4 servings |
||
| Calories 319 | ||
| Calories from Fat 54 | (17%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.1g | 9% | |
| Saturated Fat 0.8g | 4% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 448mg | 18% | |
| Potassium 547mg | 15% | |
| Total Carbohydrate 51.9g | 17% | |
| Dietary Fiber 15.7g | 62% | |
| Sugars 2.2g | ||
| Protein 14.5g | 29% | |
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Ingredients
- 1 cup brown lentils
- 3/4 teaspoon salt
- 4 1/2 teaspoons olive oil
- 1 onion, chopped
- 1/2 teaspoon cinnamon
- 1 tablespoon ground cumin
- 1/2 cup rice
- 5-6 cups water or homemade vegetable stock or chicken stock
Directions
1
Place the olive oil into the bottom of the crock pot.2
Turn the pot onto the highest setting and add the onions.3
Allow the onions warm in the oil for 10-15 minutes.4
Add the remaining ingredients, including the water.5
If cooking the dish all day, reduce heat to low, otherwise leave on high setting.6
Cover.7
Stir the dish while in the crock- If it is dry, add a little water- If it's soup-like, remove lid for a little while, or turn heat to high setting.8
It's tasty as a main meal or as a pilaf to accompany other meals- Cook for 8 hours on low or 4-5 on high.9
NOTE: Start with 5 cups water or broth- That way it won't be"mushy" if you make this recipe while you're out for the entire day- You can always add more water or broth, but it's hard to"un-mush" lentils& rice!10
Note for Vegetarian do NOT use chicken broth.
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- Course > Main Dish > One-Dish Meal
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- Main Ingredient > Pasta, Rice & Grains > Rice
- Main Ingredient > Beans > Lentils
- Cuisine > African > Northern > Egyptian
- Preparation > Time to Make
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Crock-Pot
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
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Featured Reviews for This Recipe
From: Gardening Girl
On Apr 26, 2009
Loved this recipe, I used green lentils and brown basmatic rice with 6 cups of chicken broth. It turned out great. Topped it with a bit of cheese and chili pepper flakes because I like spicy. Will make this again and again. Thanks for sharing
From: Herb-Cat
On Oct 11, 2008
The flavor of this is really interesting. It was a very gross looking meal. The rice became mush and the lentils stayed hard. If (a big If) I make this again I think I will cook them individually and mix them before serving.
From: Charishma Ramchandani
On Jul 30, 2004
This was very nice and we enjoyed it for dinner. I used long-grain Basmati rice and Homemade Maggi vegetable broth with onions for the broth. Will make this again. Thank you for sharing
From: VegSocialWorker
On May 6, 2006
This turned out great. We loved the cumin and cinnamon in it, but then cumin is one of our favorite spices. This dish is easy, economical and so tasty. There was this almost buttery flavor there that was fantastic. Served with a heaping side of steamed broccoli and asparagus. This was a fab week night meal. Thank you for posting it, we will make again for sure.
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