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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)

Ingredients

• 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

Method
Lentils:

• 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.

Rice:

• 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.

Happy Sunday!

Love,

Becky