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    You are in: Home / Recipes / Israeli Rice and Lentil Stew with Cumin and Garlic Recipe
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    Israeli Rice and Lentil Stew with Cumin and Garlic

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    10 mins

    55 mins

    Mirj's Note:

    From The Low Fat Jewish Cookbook by Faye Levy.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sort the lentils carefully, discarding any stones.
    2. 2
      Rinse lentils, then combine with the water in a large saucepan.
    3. 3
      Bring to a boil, cover and cook over medium heat about 20 minutes or until the lentils are just tender.
    4. 4
      Drain the liquid into a measuring cup, leaving the lentils in the pan and add enough water to make 3 cups.
    5. 5
      In a heavy skillet, heat the vegetable oil over medium heat.
    6. 6
      Add the onions and saute, stirring occasionally, until they are well browned, about 15 minutes.
    7. 7
      Add the garlic and cumin and saute 30 seconds; reserve.
    8. 8
      Add reserved lentil cooking liquid to pan of lentils and bring to a boil.
    9. 9
      Add salt and rice and return to a boil.
    10. 10
      Add the onion mixture.
    11. 11
      Cover, reduce heat to low, and cook, without stirring, until the rice is tender, about 20 minutes.
    12. 12
      Fluff gently with a fork.
    13. 13
      Season to taste with salt and pepper and lightly stir in parsley if desired.
    14. 14
      Serve hot.

    Ratings & Reviews:

    • on February 01, 2002

      45

      This is absolutely delicious. My husband, Huey, couldn't get enough. I made one change, however. Since I use brown rice, which takes longer to cook, i cooked the rice separately until it was almost done. Then I put everything together and heated it all up. I like it with a dollop of Yogurt.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 27, 2001

      55

      I''ve made this recipe several times now, and I like it better each time! It tastes great served warm with a cucumber raita or plain chilled curds. I use a lot more onions than the recipe calls for too. Thanks for sharing this Mirjam! :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2002

      55

      I certainly am not a vegetarian but I do like rice and lentils. This made a great meal. I stuffed some in a tortilla with BBQ sauce and hot sauce and loved it!! Am looking forward to the leftovers at a later date (froze the leftovers). Thanks Mirjam.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)

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    Nutritional Facts for Israeli Rice and Lentil Stew with Cumin and Garlic

    Serving Size: 1 (218 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 290.7
     
    Calories from Fat 66
    22%
    Total Fat 7.3 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 8.1 mg
    0%
    Total Carbohydrate 48.9 g
    16%
    Dietary Fiber 4.1 g
    16%
    Sugars 2.7 g
    11%
    Protein 6.9 g
    13%

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