Egyptian Rice and Lentils

Wednesday is recipe day at Cooking Manager.

red and brown dried lentilsAnother of my sister’s recommendations.

Egyptian Rice and Lentils

From Mediterranean Light by Martha Rose Shulman

Serves 4


  • 6 ounces (1 cup) brown lentils, washed and picked over
  • 3/4 teaspoon salt
  • 1 tablespoons plus 1-1/2 teaspoon olive oil
  • 1 large onion, 1/2 chopped and 1/2 thinly sliced
  • 1 tablespoon crushed cumin seed
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup long-grain (or brown ) rice
  • 2 cups water
  • freshly ground pepper
  • 1/2 cup plain low-fat yogurt for topping

Soak the lentils in water to cover for 1 hour. Drain place in a saucepan or casserole, cover with water by two inches, and bring to a boil. Add 1/2 teaspoon of the salt, reduce heat and cook for 30 minutes until just about tender.

In another casserole, heat 1 tablespoon on the olive oil and saute the chopped onion until it begins to color. Add the cumin seed and cinnamon, stir together, and add the rice. Stir to coat with oil and add 2 cups water and the lentils with their liquid, plus about 1/4 teaspoon salt and pepper to taste. Stir together, bring to a  boil, reduce heat, cover, and cook 20 to 25 minutes or until the liquid is absorbed.

Meanwhile, brown the sliced onion in the remaining 1-1/2 teaspoon of olive oil. When the rice and lentils are cooked, transfer to a platter and serve the browned onions over the top.

Serve with yogurt on the side and a big salad.

Photo credit: mote

You may also enjoy:

Complete Guide to Cooking Dried Beans from Scratch

Lentil Bake

Lentils with Onions and Garlic


  1. one of my favorite dinners!


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  2. […] answered her question she still reads and leaves comments. I know you need to check and wash lentils since they often have small stones or dirt mixed in. But I wasn’t sure whether washing rice […]