There are those days when I don’t want to eat anything fancy, just something quick, light, and easy. This lentil and rice recipe is perfect for a low-budget weeknight dinner. If you choose to use green lentil and brown rice just like me, you can cook both in the same pot and they also will be ready at the same time. Ideal, isn’t it?
I used paprika and cumin as well, but you don’t even have to add any additional spices, just salt and pepper if you prefer, as the onions will give a slight sweetness and the mushrooms provide umami flavour to this lovely vegan meal.
Always check the packaging of the rice and the lentil you are using as the cooking time may vary depending on the brand and the type.
Serves 2 people.
80 g brown rice
80 g green lentil
2 brown onions
200 g mushrooms
Sea salt & black pepper
2 tbsp olive oil
0.25 tsp cumin
0.5 tsp paprika
Fresh parsley (optional)
If you are using green lentil, that will take the same time to cook as brown rice. Boil some salted water in a large pot, add the rinsed brown rice and lentil, turn the heat down on your stove to medium and simmer under cover for 25 minutes.
Meanwhile, peel and slice the onions thinly, then clean and slice the mushrooms.
Take a large pan and heat 2 tablespoons of olive oil over medium heat. Sauté the onions for about 8-10 minutes, then add the mushrooms to the pan. Season with salt and pepper. Cook for further 5-10 minutes until soft, then add the cumin and the paprika.
When the rice-lentil mix is cooked, mix with the onions and mushrooms, and serve with some chopped parsley on top.