All RecipesGrain Bowls · One-Pot

Spicy Lentils with Rice and Greens

35 minutes·Serves 4

I’ve long thought lentils don’t get the respect they deserve. They pack lots of protein, efficiently absorb the flavor of whatever they’re cooked with, and need zero amount of soaking. (Experts do recommend rinsing them in a colander before cooking to remove any dust and debris.) In this dish, inspired by a traditional Middle Eastern recipe called mujadara, they get their due. In addition to mujadara’s traditional lentils, onion, and herbs, I’ve added a generous helping of greens. Serve this dish as is, or with Creamy Herb Sauce or a dollop of plain Greek yogurt to cool the bold spices and add a creamy flourish. (I’m beginning to question if there is anything that is not enhanced with a dollop of yogurt. Existential questions for a later time.)

Ingredients

  • 3 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 ½ teaspoons salt, divided, plus more to taste
  • 5 garlic cloves, minced
  • ¾ cup brown rice
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon ground nutmeg
  • ½ teaspoon red pepper flakes (optional)
  • 4 cups water
  • 1 cup brown or green lentils, rinsed
  • 4 cups stemmed and chopped kale

Serving suggestion

Creamy Herb Sauce (p. 146)

Toasted almonds

Lemon wedges

Instructions

  1. 1Warm the olive oil in a large pot over medium heat. Add the onion and ½ teaspoon of the salt and cook, stirring often, until the onions are translucent and fragrant, about 3 to 4 minutes.
  2. 2Add the garlic and cook for 1 more minute.
  3. 3Stir in the rice, cumin, nutmeg, and red pepper flakes, if you want more heat, and cook for 1 more minute.
  4. 4Add the water, lentils, and remaining 1 teaspoon of salt. Cover and cook, stirring occasionally, until the water has been absorbed and the lentils and rice are cooked through, 15 to 20 minutes. Add a little water if the lentils and rice are drying up and need further cooking.
  5. 5Remove the pot from the heat, and stir in the kale until wilted.
  6. 6Serve with Creamy Herb Sauce, a sprinkling of toasted almonds, and lemon wedges.

Easy Ingredient Swaps

↔1 large leek, sliced, for the yellow onion

↔Spinach or arugula for the kale

↔Chopped roasted cashews or pistachios for the almonds

↔Plain Greek yogurt for the Creamy Herb Sauce

Love this recipe?

All 87+ recipes with hand-drawn illustrations in the print cookbook.

Buy The One & Done Cookbook