Egyptian Lentils and Rice

Amino acids in the lentils and rice combine to form complete proteins, making this warming, comforting dish nutritionally powerful.

Serves: 8Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 8


  • 1 Tbsp. olive oil
  • ¼ tsp. cumin seeds
  • 1 medium onion, peeled and roughly chopped
  • 1 cup rice
  • ½ cup brown or green lentils
  • 2 tsp. lemon juice
  • ½ tsp. grated lemon zest
  • 1 tsp. salt
  • 3 cups vegetable stock
  • ½ tsp. ground cumin
  • ¼ tsp. brown mustard seeds


  • Heat the oil and cumin seeds in a medium saucepan over medium heat until the seeds are fragrant, about 30 seconds. Add the onion; cook until translucent, about 5 minutes.
  • Stir in the rice and lentils, mixing with a wooden spoon until well coated. Add the lemon juice, zest, salt, and stock. Cover tightly and simmer until all water is absorbed, about 20 minutes.
  • Remove from heat and allow to stand for five minutes before fluffing with a fork. Serve topped with cumin and mustard seeds.