Description
Fragrant Egyptian lentils and rice made in the slow cooker with warm spices, onions, and olive oil. A comforting, hearty meal ready with minimal effort.
Ingredients
- 1 cup green lentils, rinsed
- ½ cup jasmine or white rice, rinsed
- 1 large onion, finely chopped
- 4½ teaspoons olive oil
- ¾ teaspoon salt
- 1¼ tablespoons ground cumin
- ¾ teaspoon ground cinnamon
- ¼ teaspoon black pepper
- 6 cups vegetable broth or water
- Optional garnish: chopped parsley, cilantro, or green onions
Instructions
- Add olive oil to the bottom of the slow cooker.
- Stir in the lentils, rice, onion, salt, cumin, cinnamon, pepper, and broth.
- Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the lentils and rice are tender.
- Stir the mixture once or twice during cooking to ensure even texture.
- If the mixture becomes dry, add ½ cup of hot water; if too soupy, uncover for the last 30 minutes of cooking.
- Taste and adjust seasoning with a pinch more salt or cumin if desired.
- Serve warm, garnished with chopped parsley, cilantro, or green onions.
Notes
- For a slightly smoky flavor, add ½ teaspoon smoked paprika or a pinch of cayenne before cooking.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Egyptian