Heart-Healthy Rice with Lentils | Quick, Easy & Delicious Recipe
We´ve all heard the term ¨You are what you Eat¨, and let me tell you, you want to eat this Heart-Healthy Rice with Lentils. As it´s going to make you feel like a million bucks. But the best part? This recipe is easy to make, packs a ton of flavors and done in just 40 minutes.
To make this dish I used Spanish round rice, which is the one that´s used to make Paella. However for this recipe, you can use whatever rice you like. Though the liquid to rice ratios might be different. So make sure to check the package instructions.
For the lentils, I used quick cooking brown lentils (done in 15 to 20 minutes). But you can also use green lentils. I don´t recommend you use red lentils here, as with the way we will be cooking them, they will lose their shape and get mushy.
TIPS & TRICKS to Make this Recipe: I used 4 cups of liquid to make this recipe. 3 cups for the rice and 1 cup for the lentils. If the rice you´re using needs less liquid to cook, add as needed + the 1 cup for the lentils. So if your rice needs to 2 cups liquid to cook 1 cup rice, add a total of 3 cups to the pan.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Watch the Video Below on How to Make Heart-Healthy Rice with Lentils
Heart-Healthy Rice with Lentils
- 2 tbsp extra virgin olive oil 30 ml
- 1 large onion
- 2 carrots
- 4 cloves garlic
- 1/2 cup uncooked brown lentils 100 grams
- 1/4 tsp saffron threads .17 grams
- 4 cups vegetable broth 925 ml
- 1 cup Spanish round rice 200 grams
- 2 bay leaves
- handful fresh parsley
- pinch sea salt
- dash black pepper
Roughly chop the onion, finely chop the carrots (peeled), roughly chop the garlic and rinse the dried lentils under cold water
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
After 1 minute add in the chopped vegetables, mix with the olive oil, after 5 to 6 minutes and they´re lightly browned, add in the lentils, 1/4 tsp saffron threads and season with sea salt & black pepper, mix together, then add in 4 cups vegetable broth and 2 bay leaves, turn up the heat to a high heat
Once the broth comes to a boil, add in the 1 cup of rice, give it one final mix, place a lid on the pan and lower to a low-medium heat, simmer for 15 minutes or until all the broth has been absorbed, then remove from the heat
Using a fork, gently fluff the rice, then add over shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!
Get the Saffron Threads I used to make this Recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.