Saturday, July 18, 2009

Lentils and Rice

From time to time, I read about a blogger or fellow message board member wax poetic about the cheapness that is lentils and rice. I have to admit...I *want* to like plain brown lentils (they are the cheapest legume around, except maybe split peas), but I haven't found many recipes that I enjoy. Moroccan lentil soup...yummy (search my blog for the recipe). But even that recipe makes enough that you really should freeze half for later...if you have a small family.

The most recent lentils and rice recipe I read comes courtesy of Cheap Healthy Good. And this one appealed to me because of the burnt onions. I love burnt onions.

So today I made my version of their recipe. Tasty...and cheap!

Lentils and Rice
2 T. canola oil: 0.07
3 onions, sliced: 0.69
1 c. brown rice: 0.50
1 c. brown lentils: 0.60
4 medium carrots, peeled and diced: 1.00 (organic, if not organic...0.40)
2 cloves garlic, minced: 0.10
1/2 Tbsp cumin: 0.05
6 Tbsp balsamic vinegar: 0.50
salt and pepper

Total: $3.41 for about 6 servings...1 cup each of lentils and rice, 1/2 cup each of veggies, or about $0.57 per serving. I ate this with some sausage on the grill (ya know, we had it), and some grilled zucchini.

For the rice: 1 cup rice, 1 3/4 cups water, pinch salt, rice cooker. Let it do it's magic, 50 min to an hour.

For the lentils: 1 cup lentils, 2 cups water, bring to boil. Reduce heat, simmer, cover, cook 20 min.

Drain lentils, mix with rice, add balsamic vinegar, salt and pepper to taste, and cumin.

For the veggies: Heat oil in nonstick pan over medium high. Add sliced onion. They should sizzle. Add salt. Cook over medium high heat, stirring, until they are beginning to brown, about 5 min.

Reduce heat to medium, cook, stirring, 10 more min. They should be soft and mostly shriveled.

Add diced carrots and garlic. Add salt and pepper to taste. Continue to stir for 5 to 10 more min, until the onions are blackened in spots and carrots are soft.

Serve veggies on top of rice and lentil mixture. Now, we scooped heavy on the veggies, they were delish, and made the dish. So our leftovers are going to be light on the veggies...maybe light on the flavor. If so, I might cook up more onion or top with some feta.


Amy B said...

This recipe is exactly what I was looking for today! I too "want" to like lentils, but haven't found the right recipe. I tried a lentil/bacon/potato soup last week from one of my favorite blogs, Medeterrasian, but it's sitting half eaten in my fridge.
(I don't usually eat bacon, but the recipe said it was irreplaceable.) It may just be me, but soggy wet bacon doesn't improve anything. Thanks for the recipe. I will get lentils in me yet!

Marcia said...

I think the lentils and rice have a decent flavor without the sauteed onions (it's the balsamic), but the onions DEFINITELY make the dish.

alisa said...

This is delicious.I will definitely try this.I followed you from the foodieblogroll and I'd love to guide our readers to your site if you won't mind.Just add your choice of foodista widget to this post and it's all set to go, Thanks! - Alisa@Foodista