Mexican Brown Rice & Lentils

READY IN: 1hr 10mins
Recipe by kitty.rock

This is a tasty combination. I got this recipe from a friend. I use the French lentils as they do not break apart as much as red or yellow lentils.

Top Review by Stephie Biggs

I really enjoyed this. The flavoring is very sublte but perfect. I did use MEXICAN stewed tomatoes and omitted the cayenne. I didn't quite understand the part about setting aside the liquid of the tomatoes, just to turn around and put it into the pot, so I didn't do that and it turned out fine. THANKS!

Ingredients Nutrition


  1. Combine all ingredients, including canned tomato liquid, in stockpot.
  2. Bring to boil.
  3. Redcue heat to medium and cover.
  4. Simmer 55 to 60 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
  5. Serve with cilantro sprinkled on top.

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