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Lentils with Rice

by Pierre S. Aoukar, MD
Posted: March 17

Servings: 4 to 6


2 cups dry lentils
2 medium yellow onions, diced
2 Tb extra virgin olive oil
1 cup long grain rice
sea salt to taste


1. In at least a 4 quart pot, add lentils and water to cover by one inch. Bring this mixture to a boil and cook until the lentils are tender. Meanwhile you can prepare the onions.

2. In a skillet, sauté onions in olive oil until well caramelized (uniform brown hue). When lentils are done cooking, turn heat down to simmer, add the cooked onions, one cup of rice and salt. If necessary, add water to cover by ˝ inch. Cover and simmer on very low heat until the rice is cooked and no liquid remains. Enjoy with pickled turnips, wild cucumbers and your favorite salad.

VARIATION: For an even more nutritious meal, use coarse whole wheat bulgur instead of rice and cook the same way.

Lentils with Rice, The Recipes of Dr. Aoukar


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