Diana's Egyptian Lentils & Rice Recipe #96581
Easy. Healthy. Vegan. Crockpot. Yummy. How can you *not* want to make this? Credit goes to "Diana in Wisconsin" of the Simple Living Discussion Forums. The amount of servings depends on whether you're making this as a main dish or a side.
by Roosie
½ day | 15 min prep
SERVES 4 -6
- 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
- Place the olive oil into the bottom of the crock pot.
- Turn the pot onto the highest setting and add the onions.
- Allow the onions warm in the oil for 10-15 minutes.
- Add the remaining ingredients, including the water.
- If cooking the dish all day, reduce heat to low, otherwise leave on high setting.
- Cover.
- 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.
- 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.
- 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!
- Note for Vegetarian do NOT use chicken broth.
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5 stars