Egyptian Lentils And Rice Dinner Bowl Recipe

About this recipe

This hearty and gluten-free Egyptian-inspired dish combines brown lentils, rice, and aromatic spices for a satisfying vegetarian dinner. Perfect for solution seekers looking for a wholesome meal.

Ingredients

• 100 g Sambar Onion Peeled
• 250 ml Coco Mama Coconut Milk
• 500 ml Oleev Extra Light Olive Oil
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 45 g On1Y Cinnamon Powder
• 100 g Jk Jeera Powder / Cumin Powder
• 1 piece Brown Onion

Instructions

1. 1. Heat 4 1/2 teaspoons of olive oil in the bottom of a crock pot set to high heat.
2. 2. Add 1 finely chopped onion to the crock pot and let it cook in the oil for 10-15 minutes until softened.
3. 3. Stir in 1 cup of brown lentils, 1/2 cup of rice, 1/2 teaspoon of cinnamon, 1 tablespoon of ground cumin, and 3/4 teaspoon of jeera powder.
4. 4. Pour in 5 cups of coconut milk and mix well. Cover the crock pot with a lid.
5. 5. If cooking for an extended period, reduce the heat to low and cook for 8 hours. Alternatively, cook on high heat for 4-5 hours.
6. 6. Check the dish occasionally, stirring to ensure even cooking. If it becomes too dry, add a little more coconut milk. If it becomes too soupy, remove the lid for a while or increase the heat to high.
7. 7. Once the lentils and rice are tender and the liquid is absorbed, turn off the heat and let the dish rest for a few minutes.
8. 8. Serve warm as a main dish or alongside other meals for a flavorful pilaf.