Brown rice and lentils

This is simple and plain, so you can dress it up to suit.

  • 1 cup of brown rice
  • 1 cup of lentils
  • 2.5 cups of water

In a heavy pot, rinse the lentils, add the rice, and rinse the mixture again, then add the 2.5 cups of water. Rinsing may not be necessary, but it leaves a significant amount of water. If you don’t rinse, adjust the amount of cooking water. Cover the pot, and bring the rice, lentils, and water to a boil, watching that it doesn’t boil over. Reduce the heat so it just simmers covered on very low heat for 50 minutes.

Unlike khichhari this is deliberately unseasoned so you can add what you like when you eat it. If instead it’s to be served for dinner, add salt and spices during cooking. Allspice and cumin are good, as are sauteed onions and garlic, and of course red pepper. You could also add kale, spinach, celery, or chopped tomatoes, et cetera.

After it cools, the pot of plain rice and lentils sits in the refrigerator. I heat up a dish at a time for lunch, topping it with yoghurt, salt, and red pepper; or olive oil and garlic salt; or maybe for breakfast with butter, sugar, and cinnamon.


2 Replies to “Brown rice and lentils”

    1. Yes, a thick porridge. It should absorb all the water.

      I’ll have to try gruel sometime. I have a cookbook that surely includes a recipe.

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