Egyptian Rice with Lentils

Discover the comforting, earthy flavors of Egyptian Rice with Lentils, a hearty and wholesome dish that’s as flavorful as it is nourishing. This authentic recipe combines tender brown lentils, fluffy white rice, and warm spices like cumin, coriander, and a hint of cinnamon for a fragrant, flavorful base. Topped with golden caramelized onions and a sprinkle of fresh parsley, this dish offers a beautiful balance of textures and a touch of sweetness. Perfect as a standalone vegetarian meal or a versatile side dish, it’s packed with plant-based protein and warming spices that make it both nutritious and satisfying. Ready in under an hour, this Middle Eastern classic is ideal for weeknight dinners or festive gatherings.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup brown lentils
• 4 cups water
• 1 cup white rice
• 2 medium onion
• 4 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cinnamon stick
• 2.5 cups vegetable stock
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Rinse the lentils under cold water until the water runs clear, then drain them.

Step 2

In a medium pot, combine the lentils and 4 cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer for 15 minutes. Drain and set the lentils aside.

Step 3

While the lentils are cooking, thinly slice the onions. Heat 3 tablespoons of olive oil in a large skillet over medium heat and add the onions. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 15–20 minutes. Remove half of the caramelized onions and set aside for garnish.

Step 4

Add the cumin and coriander to the remaining onions in the skillet and cook for 1 minute until fragrant.

Step 5

Add the uncooked rice to the skillet with the spiced onions and stir to coat the grains in the oil and spices.

Step 6

In a large pot, combine the partially cooked lentils, spiced rice mixture, salt, black pepper, and cinnamon stick. Pour in the vegetable stock and stir gently to combine.

Step 7

Bring the mixture to a boil over medium-high heat. Once it starts boiling, reduce the heat to low, cover the pot, and simmer for 20–25 minutes, or until the rice is tender and the liquid is absorbed.

Step 8

Remove the pot from heat and let it rest, covered, for 5 minutes. Discard the cinnamon stick.

Step 9

Fluff the rice and lentil mixture gently with a fork. Transfer to a serving dish and top with the reserved caramelized onions.

Step 10

Garnish with fresh parsley, if desired. Serve warm as a standalone meal or as a side dish.

Nutrition Facts

Serving size	2266.2 grams (2266.2g)

Amount per serving	% Daily Value*
Calories	1311

Total Fat 63.80g	82%
Saturated Fat 10.20g	51%
Polyunsaturated Fat 7.10g
Cholesterol 0mg	0%
Sodium 3808mg	166%
Total Carbohydrate 155.20g	56%
Dietary Fiber 30.00g	107%
Total Sugars 27.00g
Protein 36.90g	74%

Vitamin D 0IU	0%
Calcium 328mg	25%
Iron 13mg	74%
Potassium 2412mg	51%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.8%

Protein: 11.0%

Carbs: 46.2%