I used to hate lentils. And I mean really despise them. I didn’t grow up eating them so the taste and texture just didn’t sit well with me. Then a friend of mine made them for me using this amazing (and simple!) recipe and I went from hating them to eating them once a week.
If you’re a lentil-hater like I was you may be thinking to yourself, “Why do I even want to try to like lentils?” Well my dear friend, lentils are not only good for your heart and your cholesterol, they’re also super filling yet surprisingly low in calories, so they’re great anyone trying to watch what they eat (more on that here).
Whether you’re a lentil-lover or hater, this recipe is sure to please!
- 4 cups water
- 1 cup lentils (I usually use brown or “blonde” lentils. See pics in this article.)
- ¼ cup white rice (basmati is my favorite)
- 1 onion (diced)
- 1 fresh lemon (and no using that “Real Lemon” crap, people!)
- Olive oil
- Rinse lentils in a colander for a minute or two or until the water is clear.
- Put washed lentils into a pot and pour water over them. DO NOT add salt. Adding salt to the water at this point could prevent your lentils from softening. Cook uncovered on low to medium heat for 20 minutes.
- At this point, the lentils should have started softening up a little. Add the rice and cook for another 15-20 minutes until the water has been absorbed and the lentils and rice taste tender. If the lentils are still crunchy but there’s no water left, add a little more water and leave on the heat until they soften up.
- While the lentils are cooking, dice and sauté the onion in another pan with some olive oil.
- When the lentils are done cooking, turn off the heat and add the onions and salt.
- Cut the lemon in half and squeeze over the lentils to taste.
And you’re done! It’s amazing what onions and lemon can do for lentils.