Lentil rice

A few months ago, my family has started to reduce the meat consumption.  So I've tried to add various types of pulses in our diet to make up the protein.  Lentils are by far our most favourite other than chickpea.  I add them in salad, soup, and rice.  This recipe is rather simple.  You just need to make a batch of lentils and a batch of rice, and then combine the two.  For the lentils, we like Puy lentils since they hold their shapes better and they give a firmer bit.  Otherwise, green lentils are also a good option in this recipe.

INGREDIENTS:

2 cups Basmati Brown Rice

 6 cups cups Water

1 cup Green Lentils

Salt to taste

DIRECTION:

1. Rinse lentils until running water drain.  In a pot, combine lentils and two cups of water together; add 1/4 teaspoon of salt.  Cover it with the lid.  Bring it to a boil over high heat and then reduce the heat to a simmer.  Let it cook for 15 minutes and the liquid is absorbed.  Remove the pot from the heat; set it aside.

2. Rinse brown rice under running water twice; drain well.  In another pot, add the rice and 4 cups of water.  Add a pinch of salt.  Bring the pot to a boil over high heat.  When the liquid reduces in half, cover the lid.  Turn the heat too low.  Continue to cook for 25 minutes until the rice is fluffy and the liquid is totally absorbed.

3. To serve, combine the lentils and brown rice.