Yield: 8 servings


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  • 1 ½ cup dried lentils
  • 1 cup brown rice
  • 3 ½ cups broth
  • 1 onion
  • 6-7 cloved garlic, chopped finely
  • 2 Tbsp mustard seeds
  • 1 tsp turmeric, ground
  • 1 tsp coriander, ground
  • 1 tsp coriander, ground
  • For a spicier version, add up to 3 Tbsp ginger (fresh is best) with the browning garlic.


  1. Soak lentils overnight.
  2. Mix lentils, broth, rice in a pot and bring to a boil.
  3. Reduce heat and cook for 60 min.
  4. Meanwhile, heat oil in a skillet over medium heat. Heat mustard seeds until popping (3 minutes). Add onions (sauté until soft). Add garlic (brown and soften). Add spices. Add remaining oil, cover, and turn off heat.
  5. Add onion mixture to cooked lentil and rice.