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  • Elianni Gaio

Delicious Lentils and Rice with Golden-Browned Sautéed Onions - A Way to Feed Our Good Flora Bacteri

Lentils Rice with Golden-Browned Sautéed Onions

Serves: 10-12

Preparation Time: 20-30 minutes

Cooking Time: 30-40 minutes

Total Time: 50-60 minutes


2 cups organic white rice

2 cups brown lentils, sorted for debris

2 large ​​onions, thinly sliced

6 garlic cloves, minced

½ -1 cup extra-virgin olive oil

2-3 tablespoons fresh cilantro, thinly chopped

½-1 tablespoon sea salt

½ teaspoon cayenne pepper (optional)

1 cinnamon stick (optional)

Apple cider vinegar or fresh lemon juice (enough to soak lentils)

Filtered water (for cooking lentils and rice)


Step 1 (soaking lentils 24-hours)

In a bowl, place the lentils

Rinse well under running water, drain

Add filtered water in the bowl until lentils are fully covered

Add 2-3 tablespoons of apple cider vinegar or fresh lemon juice

Soak lentils for 24-hours, changing the water 2-3 times during this time

After soaking time, drain remaining water in the lentils, and immediately rinse them under running water, drain well

Step 2 (cooking the lentils)

Place the 24-hours soaked lentils into a large pot

Add to the pot enough filtered water to cover the lentils by about 1-inch

Place the pot over medium heat, bring to a boil

When boiling, using a spoon, carefully completely remove the foam that rises on the top of lentils

Then, simmer lentils until soft, 20-30 minutes

Don’t overcook in order to lentils not be mushy

Taste to confirm that lentils are cooked, and when cooked remove from heat

Carefully drain, reserve cooked lentils on the pot completely covered

Step 3 (rinsing the rice)

Rinse the rice well under running water 3-4 times, until water is clear, drain well, reserve

Step 4 (cooking the rice)

Meanwhile the lentils are cooking

Place a large pot over medium heat, add 3-4 tablespoons of olive oil

Allow the olive oil to warm, add minced garlic

Sauté garlic until golden, 4-5 minutes

Add rinsed rice (Step 3), stir well to mix

Sauté the rice in this mixture for 5 minutes

Add filtered water enough to cover the rice by about 1-inch

Add sea salt to taste

Add the cinnamon stick

Add cayenne pepper

Partially cover the pot with the lid, cook, stirring occasionally, until water completely evaporates, 10-15 minutes

Close completely pot with the lid, turn to a low heat, allow rice to slow steam for a few more minutes, 3-4 minutes

Taste the rice to confirm that it is cooked (if not, add half a cup of water, put the lid back on, and keep on low heat until the water completely evaporates, and the rice is soft)

When cooked, remove rice from heat, remove cinnamon stick, reserve

Step 5 (sautéing onions)

Meanwhile the lentils and rice are cooking

Place a large skillet over medium heat, add 3-4 tablespoons olive oil

Allow the olive oil to warm, add the sliced ​​onions

Stir carefully, sautéing onions until golden-browned 10-15 minutes

Add sea salt to taste, remove from heat, reserve

Step 6 (arranging the dish)

In a large bowl combine cooked rice and lentils, gently stirring until well combined

Transfer the combined lentils and rice into a deep serving plate

On the top of the lentils and rice, place a layer of the golden-browned sautéed onions

Garnish with the thinly chopped cilantro

Serve immediately

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