Spicy Rice with Lentils
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g lentils, brown
- 1 onion (s), finely chopped
- 0.5 teaspoon ½ garlic, crushed
- 1 teaspoon ginger, grated
- 1 chilli pepper (s), fresh green, pitted and finely chopped
- 4 tablespoon clarified butter
- 1 piece (s) cinnamon, whole
- 2 carnation (s)
- 1 bay leaf
- 0.5 teaspoon ½ turmeric
- 1 teaspoon salt
- 250 g rice (lon rain rice)
- 125 g lentils, red
- 2 tablespoon spring onion (s), chopped
Print Recipe
Pin Recipe Instructions
- Pre-cook the brown lentils for approx. 15 minutes.
- Sauté the onions, garlic, ginger and chilli in the clarified butter until they are soft and lightly browned. Add the spices and fry for 2 minutes, stirring constantly.
- Add rice and brown and red lentils, mix well and pour in enough water so that it stands 3 cm above the lentils and rice. Bring to the boil and simmer for 20 minutes or until all the liquid has boiled away.
- Stir in the spring onions and remove the cinnamon stick before serving.
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