Easy if not super quick solution for tonight. (And probably lunch tomorrow too.)
I used some veggie broth and Lebanese 7-spice in this batch, which turned out tasty.
The lentils I was using always take a while to cook, so I let them simmer for about 20 minutes before adding the rice and letting it all go for an hour. The extra cooking shouldn’t be necessary for most lentils, but it probably wouldn’t hurt anyway.
Just using green onions on top was tempting, but I was glad I did go ahead and fry some onion instead. It does add a lot of flavor.
I was planning to make a cucumber and tomato salad to go with it, but that will have to wait for later because I ran totally out of energy. Not bad on its own, though.








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