Category Archives: Food
I’m one of those people who could eat soup every meal, lentil being one of my all-time favorites. This recipe has all of the incredible flavors of lentil soup but in pretty side-dish form.
To seal the deal, it’s also incredibly easy to prepare, you can make it ahead, and it’s super tasty! Rice and lentils go well with meat and are a welcome change from traditional rice or potatoes.
Make sure you taste the dish before you serve and adjust seasonings to your personal taste. Sometimes, particularly in the warmer summer months, I like to add more lemon zest as it brightens up the dish considerably. Enjoy and please let me know what you think.
Lentils & Rice- adapted from Food Network (Giada De Laurentiis)
- 1 tablespoon extra-virgin olive oil, plus 3 tablespoons to finish the dish
- 1 carrot, peeled and chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 1/4 cups dried green lentils
- 2 1/2 cups chicken stock, plus 2 cups
- 1 bay leaf
- 1 cup long-grain white rice- I prefer Jasmine or Basmati.
- 1/2 cup pitted kalamata olives, roughly chopped- Do yourself a favor and buy the pitted olives!
- 1/2 cup chopped fresh Italian parsley
- 1 tablespoon chopped fresh thyme
- The zest of 1 lemon
- Salt and pepper to taste
- Add the carrot, onion, and garlic and saute until the onion is soft and fragrant, about 5 minutes.
- Add the lentils and 2 1/2 cups of stock.
- Increase heat to high and bring to a boil.
- Decrease the heat to medium-low and cover, simmering gently until the lentils are just tender (15-20 minutes).
- Drain any leftover liquid.
- Transfer the lentils to a large bowl and let cool slightly.
- Bring 2 cups stock and bay leaf to a boil in a medium saucepan over high heat.
- Add the rice and return the broth to a simmer.
- Cover, simmering gently over low heat until the rice is tender and the liquid is absorbed, about 20 minutes.
- Remove from heat and fluff the rice with a large fork.
- Let cool slightly and transfer to the bowl with the lentils.
- Add the olives, parsley, thyme, and lemon zest.
- Toss the rice mixture with the remaining 3 tablespoons oil to coat.
- Season, to taste with salt and pepper.
- Serve warm or at room temperature.