Lentil rice

By Mrunal | Updated: 06/02/2019

Lentils are one of the easy-to cook, easy-to-digest pulses, even if you use whole lentils. They are easy on the baby’s tummy. They are rich in proteins, B-complex vitamins and fibre. When clubbed with rice, provide the right combination of all essential amino acids for your child’s optimal growth.

Serves	Preparation	Cooking Time
6 People	10 Minutes	30 Minutes

Ingredients

1 cup dry lentils (whole masoor)
6 1⁄2 cups water
4-5 garlic cloves
1-2 bay leaf
1/2 tbsp (tablespoon) cumin seed
1 pinch cinnamon
2 cups basmati rice
1/2-1 tbsp salt
1 tbsp olive oil

Method

Step 1

Soak lentils in water for half an hour.

Step 2

Peel and crush the garlic cloves lightly. If you leave the cloves whole, they just flavor the dish and can be removed if desired, especially for babies.

Step 3

Add garlic, bay leaves, cumin seeds and cinnamon to a pot.

Step 4

Bring to a boil. Cook until the lentils are just tender. This should take about 25-minutes, but may take longer depending on the age of your lentils.

Step 5

Add the rice, salt and olive oil, and bring back to a boil.

Step 6

Stir, cover pot, reduce heat to low, and cook for 15 minutes.

Step 7

Check to make sure the rice is done, adjust seasonings, and serve. If there is still too much liquid in the pan, just let it sit uncovered for a few minutes.

Step 8

Enjoy!!

Nutritional Information

Serving Size 1/2 cup (130 g)

Calories	120	Calories from Fat	9
Total Fat	1 g 2%	Sodium	120 mg 5%
Potassium	190 mg 5%	Carbohydrates	23 g 8%
Dietary Fiber	2 g 8%	Protein	4 g
Calcium	2%	Iron	8%

Tip: If serving a baby, soft mash the rice and lentils with a spoon to avoid choking.

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