How to make Lebanese Lentil Rice -

Brown lentils or masoor as it is called in Hindi, mixes well with rice to make a delicious pulao.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lentils (दाल), Basmati rice (बासमती चावल)

Cuisine : Lebanese

Course : Rice

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For more recipes related to Lebanese Lentil Rice checkout Sabut Masoor Ki Khichdi, Lentil and Bulgur Pilaf. You can also find more Rice recipes like Kongunadu Eratchi Biryani, Spring Vegetable Risotto, Hara Masala Kofta Pulao, Phodnicha Bhaat.

Lebanese Lentil Rice

Lebanese Lentil Rice Recipe Card

Print

One can find plenty of starches, whole grain, fruits, vegetables, fresh fish and seafood in Lebanese cuisine.  Animal fats are rarely used. More of poultry than red meat is eaten.  When red meat is eaten it is usually lamb in the coastal and goat meat in the mountain regions. It also uses ample amounts of garlic and olive oil, often seasoned with lemon juice. Olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.
Foods here are mostly grilled, baked or sautéed in olive oil. Butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw, pickled or cooked. Herbs and spices are used and the Lebanese are very particular of the freshness of ingredients. Like most Mediterranean countries, much of what the Lebanese eat depends on the seasons. Lebanese recipes are a rich mixture of a variety of ingredients that come from all the Lebanese regions, and each Lebanese area has its own special dishes that bespeak the culture of the area.

Prep Time : 7-8 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Lebanese Lentil Rice Recipe

  • Lentils whole brown, soaked for 8 hours and drained 1 1/2 cups

  • Basmati rice soaked for 10 minutes 1 1/2 cups

  • Oil 2 tablespoons

  • Cumin seeds 1 tablespoon

  • Garlic crushed 1 tablespoon

  • Onion finely chopped 1 large

  • Salt to taste

  • Black pepper powder 1 teaspoon

  • Browned Onions 2 tablespoons

Method

Step 1

Heat oil in a non-stick pan. Add cumin seeds and let the seeds crackle. Add garlic and sauté till well browned.

Step 2

Add onions and sauté till onions are well browned. Add rice, mix well and cook for 2 minutes.

Step 3

Add lentils and mix well and cook for 2 minutes.

Step 4

Add salt, black pepper powder and mix well. Add 3 cups boiled water, stir to mix, cover and cook on low heat for 8-10 minutes.

Step 5

Serve hot garnished with browned onions.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.