Total Time
1hr 15mins
Prep 25 mins
Cook 50 mins

Got this from a friend. You need to know that you like cumin before you try it. I do and make this often for a delicious veggie lunch.

Ingredients Nutrition


  1. In a big skillet, add olive oil and heat over medium-high heat.
  2. Add in the onion, garlic, carrot, cumin, and coriander.
  3. Saute, stirring frequently, for 3 minutes or until the onion is limp.
  4. Add the rice and lentils; saute fo 2 minutes.
  5. Add the water and salt; cover and bring to a boil.
  6. Lower heat and simmer about 40 minutes or until the rice and lentils are tender.
  7. Fluff mixture with a fork.
  8. Stir in the scallion and cilantro.
  9. Dry the skillet lid; place a crumpled paper towel over the rice, replace the lid and let stand for 5 minutes before serving.


Most Helpful

This was tastey and fiarly easy to make. I didn't have cilantro but I did add some fresh rosemary and a can of diced tomatoes. My husband and I ate it for a few days and one time ate it with sour cream and cheese on the top to add a bit more flavor. Thanks for posting

mcsprick January 21, 2008

I was short on lentils so I added a handful of black-eyed peas left over from New Years, and a half of a jalapeno, diced. Very nice. We had with scrambled eggs the next morning. Thanks 'swimmin.'

sidMILB January 05, 2008

Delish! Super easy an fool proof. I thought this was a very mild dish in flavor - My duaghter liiked hers topped with cheese!

dukeswalker February 07, 2007

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