• 1 cup rice (uncooked)
  • 1. lentils (dry)
  • 1 medium-sized onion, diced
  • 2 cloves garlic, crushed
  • 2 tablespoon oil
  • spices according to taste (see below)
  • 4 cup water/bouillon


The beauty of this recipe is that it can be adapted to fit a variety of tastes. Also, the rice and lentils are cooked together in the same pot.

The basic procedure: dice onion, crush garlic, and saute them in a medium-sized pot (in the oil) until golden or brown. I like to really brown the onions for the flavor. Here, you could add spices according to what you want to make it: an Indian version might include curry powder, chili powder, cinnamon, and cumin; a Mediterranean version might add some tomatoes, basil, parsley, and oregano (topped with a little lemon juice after cooking); or even no spices tastes good when finished off with a little tamari soy sauce after cooking, or veg. bouillon instead of plain water. You can be creative!

After the onions/garlic are as browned as you like them, add the rice, lentils, and water. Bring to a boil, then turn heat to low and simmer for about 30-35 min or until all the water is gone and the rice and lentils are tender but not mushy. Enjoy!

Serves: 4