Lentil rice
In this Article
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.
