Lentils with rice

Ingredients

• 300 gpardina lentils
• 200 ground-grain rice
• 1/2onion
• 1 clovegarlic
• 1/2green pepper
• 1carrot
• to tasteolive oil
• to tastesalt
• to tasteparsley, to garnish

Instructions

1. 1

   Cook the lentils

   Put the lentils, green pepper, onion, garlic and carrot in a saucepan. Add water, salt and a splash of olive oil, then cover. Once the water comes to the boil, cook over a medium heat for 45 minutes.

2. 2

   Cook the rice

   Bring a separate saucepan of plenty of water and a pinch of salt to the boil. Add the rice, stir and cook for about 15 minutes. Drain it.

3. 3

   Blend the vegetables

   When the lentils are cooked, remove the pepper, onion, carrot and garlic. Put them in a blender jug and blend until smooth.

4. 4

   Combine the dish

   Stir the blended vegetables into the lentils, then add the cooked rice and mix everything together.

5. 5

   Serve with parsley

   Serve the lentils and rice, garnished with chopped parsley.

What are lentils with rice?

Lentils with rice is a simple, filling dish found in Spanish home cooking, where pulses and grains are brought together in one meal. This version cooks the vegetables with the lentils, then blends them back into the pot.

That blended mixture gives the lentils a thicker, more unified texture without adding cream or other ingredients. Separate cooking keeps the rice from becoming overly soft as the lentils simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 429 calories, 21g protein, 84g carbs, 1g fat.

The rice and lentils provide most of the carbohydrates, while the lentils also contribute much of the protein. Olive oil supplies the added fat; serve the dish with a green salad or vegetables for a more varied plate.

The vegetable base

Pardina lentils: these small brown lentils are well suited to a simmered dish and hold their shape as they cook.

Aromatics: onion, garlic, green pepper and carrot cook alongside the lentils, then are blended to distribute their flavour through the pot.

Cook the lentils gently

Steady heat: once the pot boils, lower it to a medium heat and keep it covered while the lentils cook for 45 minutes. Check that the pot is simmering rather than boiling vigorously.

Water level: the recipe does not specify an amount, so add enough water to cover the lentils and vegetables, and check during cooking that the pot has not become dry.

Keep the rice separate

Plenty of water: cook the rice in a separate saucepan, as directed, then drain it before combining it with the lentils.

Doneness: check the rice around the 15-minute mark; it should be tender but not falling apart. Rice varieties and pans can differ, so use the texture as your guide.

Blend for a thicker texture

Remove the vegetables once the lentils are cooked and blend them until smooth. Take care when handling hot vegetables, and avoid filling a blender jug too full.

Stir the purée back into the lentils before adding the rice. This helps thicken the cooking liquid while leaving the rice grains distinct.

Serving ideas

Serve the dish hot with chopped parsley for a fresh finish. A crisp green salad or simply cooked vegetables make an easy accompaniment.

The lentils and rice are already combined in each portion, so serve with a slotted spoon if you prefer a thicker bowl, or include more of the cooking liquid for a softer consistency.

Recipe notes & tips

• Rinse the lentils before adding them to the saucepan.
• Keep the lentils covered with water as they simmer, topping up if needed.
• Stir the rice after adding it to the boiling water to help keep the grains separate.
• Drain the rice well so it does not thin the lentil mixture more than intended.
• Blend the cooked vegetables until smooth before returning them to the pot.
• Add the parsley just before serving for the freshest flavour.

Variations

• Add paprika: stir a little into the pot for a warm, savoury note.
• Use brown rice: cook it according to its packet instructions before combining it with the lentils.
• Add bay leaf: simmer one leaf with the lentils and remove it before blending the vegetables.
• Finish with lemon: offer lemon wedges at the table for a bright contrast.
• Make it spicier: add a pinch of chilli while the lentils cook.

Common mistakes to avoid

• Boiling too hard: a vigorous boil can break up the lentils; keep the pot at a steady medium simmer.
• Letting the pot dry out: check the water level during the 45-minute cook and add more if needed.
• Overcooking the rice: check it at about 15 minutes and drain once tender.
• Blending vegetables with the rice: remove and blend only the pepper, onion, carrot and garlic.
• Adding un-drained rice: drain it well first to avoid adding excess cooking water.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan or microwave until piping hot, adding a splash of water if the mixture has thickened.

Frequently asked questions