Description
Egyptian lentils and rice is an easy gluten free recipe that’s filling and tasty.
Ingredients
Scale
- 1 cup green lentils
- 3/4 teaspoon salt
- 4 1/2 teaspoons olive oil
- 1 large onion, chopped
- 3/4 teaspoon cinnamon
- 1 1/4 tablespoon ground cumin
- 1/4 teaspoon pepper
- 1/2 cup jasmine rice
- 6 cups vegetable stock
Instructions
- Step 1: Place the olive oil into the bottom of the slow cooker.
- Step 2: Add all of the remaining ingredients, including the stock.
- Step 3: Cover and cook on low for 6-7 hours, or on high for 3-4 hours.
- Step 4: Stir the mixture while it is in the slow cooker. If it is dry, add a little water If it’s soup-like, remove lid for a little while, or turn heat to high setting.
- Step 5: If you use red lentils, keep an eye on the time, they will probably cook in 2 hours or so.
- Step 6: Serve with chopped green onions, fresh cilantro, or chopped red onions.
Notes
Store leftovers in the refrigerator. They should stay fresh for about 3 days.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Egyptian
Nutrition
- Serving Size: 1 serving
- Calories: 160 kcal
- Sugar: 3 g
- Sodium: 927 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: green lentils, slow cooker