Last Updated on
|6 People||10 Minutes||30 Minutes|
- 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
Soak lentils in water for half an hour.
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.
Add garlic, bay leaves, cumin seeds and cinnamon to a pot.
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.
Add the rice, salt and olive oil, and bring back to a boil.
Stir, cover pot, reduce heat to low, and cook for 15 minutes.
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.
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|