Israeli Rice and Lentil Stew with Cumin and Garlic Recipe
Welcome to my kitchen! Today, I’ll be sharing with you a recipe that’s close to my heart – Israeli Rice and Lentil Stew with Cumin and Garlic. This Middle Eastern lentil stew is hearty, flavorful, and perfect for those chilly evenings when you need something warm and comforting.
This recipe is a personal favorite of mine because it’s so easy to make and uses simple, wholesome ingredients that I always have on hand. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and add in your favorite vegetables to make it even heartier.
Not only is this stew delicious, but it’s also a great source of protein and fiber thanks to the lentils and long-grain rice. Plus, it’s perfect for meal prepping or feeding a crowd, as it can easily be doubled or tripled.
So, grab your apron and let’s get cooking! Trust me, once you try this Israeli Rice and Lentil Stew, it will become a staple in your recipe rotation.
Why You’ll Love This Recipe
Are you looking for a hearty and flavorful dish that is packed with nutrients? Then, you’ve come to the right place! This Israeli Rice and Lentil Stew with Cumin and Garlic recipe is the perfect meal for you. Not only is it easy to make, but it is a delicious and healthy option for any dinner table.
The combination of long-grain rice and lentils creates a well-balanced and protein-rich meal that will keep you full and satisfied for hours. The added flavors of ground cumin and garlic give the dish a Middle Eastern twist that will tantalize your taste buds. This stew is a perfect example of how simple ingredients can come together to create a flavorful and nutritious meal.
One of the best things about this recipe is its versatility. You can easily make substitutions or variations to suit your own personal preferences. For example, you can use brown lentils instead of red, or swap out vegetable broth for chicken broth. You can also add some fresh parsley or black pepper to enhance the flavors even further.
Not only is this dish delicious, but it is also easy to make in large batches, making it perfect for meal prep or feeding a crowd. Plus, it’s a great way to use up any leftover rice or lentils you may have in your pantry.
Overall, this Israeli Rice and Lentil Stew with Cumin and Garlic recipe is a must-try for anyone who loves flavorful and healthy meals. So, what are you waiting for? Give it a try and see for yourself why this dish is sure to become a household favorite!
Before we start cooking, let’s gather all the ingredients we need to make this flavorful Israeli Rice and Lentil Stew with Cumin and Garlic.
Here’s what you’ll need:
- Long-grain rice: 2 cups
- Brown lentils: 1 cup
- Water: 2 cups
- Vegetable broth: 3 cups
- Onions: 1 ½ chopped
- Garlic: 1 tbsp minced
- Ground cumin: 1 tbsp
- Vegetable oil: 3 tbsp
- Tomato paste: 1 tbsp
- Bay leaves: 2
- Salt: 1 tsp
- Black pepper: ½ tsp
- Parsley: 2 tbsp chopped
You can easily find these ingredients in your local grocery store. Make sure you have everything on hand before you start cooking.
The Recipe How-To
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Step 1: Cook the Lentils
In a Dutch oven or a large pot, heat 3 tablespoons of vegetable oil over medium heat. Add 1 chopped onion and 4 cloves of minced garlic, then cook until the onions are translucent, about 5 minutes. Add 1 cup of brown lentils and 2 cups of water. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
Step 2: Cook the Rice
In a separate pot, heat 3 tablespoons of olive oil over medium heat. Add 1 chopped onion and 4 cloves of minced garlic, then cook until the onions are caramelized, about 10-15 minutes. Add 2 cups of long-grain rice and 2 cups of vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 18-20 minutes, or until the rice is fluffy and tender.
Step 3: Combine the Lentils and Rice
Once the rice and lentils are cooked, add the lentils to the pot with the rice. Mix well and add 1 tablespoon of ground cumin, 1 teaspoon of black pepper, and 1 teaspoon of salt. Stir until well combined.
Step 4: Add Flavorful Ingredients
Add 2 bay leaves and 1 tablespoon of tomato paste to the pot. Mix well, then add 2 cups of water. Bring everything to a boil, then reduce the heat and let it simmer for an additional 10-15 minutes.
Step 5: Garnish and Serve
Remove the bay leaves, then garnish the stew with chopped parsley. Serve hot and enjoy your flavorful Israeli Rice and Lentil Stew with Cumin and Garlic!
Note: This recipe is perfect for meal prep and can be stored in the fridge for up to 4 days.
Substitutions and Variations
If you’re feeling adventurous and want to put your own spin on this Israeli Rice and Lentil Stew with Cumin and Garlic Recipe, there are plenty of substitutions and variations you can try. Here are some ideas to get you started:
– Swap the type of lentils: If you don’t have brown lentils on hand, you can use green, red, or yellow lentils instead. Each type will give the stew a slightly different flavor and texture. Red lentils cook faster than brown lentils, so keep an eye on them and adjust the cooking time as needed.
– Use a different type of rice: While long-grain rice is traditional for this dish, you could try using short-grain or medium-grain rice instead for a slightly different texture. Basmati rice would also work well here.
– Add some vegetables: This stew is great on its own, but you could also throw in some chopped carrots, celery, or bell peppers for some extra nutrition and flavor. Spinach or kale would also be a great addition.
– Make it spicy: If you like things spicy, you can add some red pepper flakes or diced jalapeno peppers to the stew for some heat. You could also use spicy smoked paprika instead of regular paprika.
– Make it meaty: While this recipe is vegetarian, you could easily add some cooked shredded chicken or ground turkey to the stew if you’re looking for a heartier meal.
– Change up the spices: While cumin and garlic are the stars of this dish, you could experiment with different spice blends to give the stew a different flavor. Try adding some smoked paprika, coriander, or turmeric for a Middle Eastern twist.
– Garnish with different herbs: While parsley is the traditional herb used to garnish this dish, you could also try using cilantro, mint, or dill for a different flavor profile.
No matter how you choose to customize this Israeli Rice and Lentil Stew with Cumin and Garlic Recipe, it’s sure to be a delicious and satisfying meal.
Serving and Pairing
This Israeli Rice and Lentil Stew with Cumin and Garlic is a hearty and flavorful dish that can be served as a main course or as a side dish. It pairs well with a variety of other Middle Eastern dishes, such as falafel, hummus, baba ganoush, and tabbouleh salad.
To serve, ladle the stew into bowls and garnish with fresh parsley. The parsley adds a pop of color and freshness to the dish. You can also sprinkle some black pepper and salt on top to enhance the flavors.
If you’re serving it as a main course, you can pair it with some warm pita bread or naan. The bread is perfect for sopping up the delicious stew. You can also serve it with a simple green salad on the side to balance out the richness of the stew.
For a vegetarian meal, pair it with roasted vegetables or a chickpea salad. If you’re a meat lover, you can add some grilled chicken or lamb on top of the stew for extra protein and flavor.
This dish is also great for meal prep and can be stored in the fridge for up to 4 days. When reheating, add a splash of water or vegetable broth to the stew to loosen it up and prevent it from becoming too thick.
Overall, this Israeli Rice and Lentil Stew with Cumin and Garlic is a versatile and satisfying dish that is perfect for any occasion.
Make-Ahead, Storing and Reheating
This Israeli Rice and Lentil Stew with Cumin and Garlic recipe is perfect for meal prepping and can be made ahead of time for busy weeknights. The leftovers can also be stored in the fridge or freezer for later use.
To make ahead, cook the stew according to the recipe instructions and let it cool completely. Store it in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
When reheating the stew, add a splash of water or vegetable broth to loosen it up and prevent it from drying out. You can reheat it in a saucepan on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can microwave it in a microwave-safe dish on high for 2-3 minutes, stirring halfway through.
If you find that the stew has thickened too much after being stored, you can add more water or vegetable broth to thin it out. Adjust the seasoning with salt and black pepper to taste before serving.
Overall, this stew is a great make-ahead option that can save you time and hassle during busy weekdays. Just reheat and enjoy a hearty and flavorful meal in no time!
Tips for Perfect Results
Cooking a stew can be a daunting task, but with a little bit of preparation and some tips, you can ensure that your Israeli Rice and Lentil Stew with Cumin and Garlic turns out perfect every time. Here are some tips that I have learned in my years of cooking this dish.
Firstly, make sure to use long-grain rice for the recipe. It is the ideal type of rice for stews as it does not become too sticky or mushy when cooked for a long time. Additionally, for the lentils, I highly recommend using brown lentils as they hold their shape better and do not turn into a mushy consistency.
When it comes to the cumin and garlic, it is important to use fresh spices. Ground spices tend to lose their potency over time, so make sure to check the expiration date before using them. For the garlic, I prefer to use fresh garlic cloves instead of pre-minced garlic as the flavor is stronger and more pungent.
To get the perfect caramelized onions, make sure to cook them slowly over medium heat. Do not rush this process as it is what gives the stew its depth of flavor. Also, try to use a heavy-bottomed Dutch oven or pot as it distributes heat evenly and prevents the rice from sticking to the bottom of the pot.
Lastly, do not be afraid to adjust the seasoning to your liking. Taste the stew as you cook and adjust the salt and black pepper accordingly. Adding chopped parsley to the stew before serving also gives it a fresh and vibrant flavor.
By following these tips, you can make sure that your Israeli Rice and Lentil Stew with Cumin and Garlic comes out perfectly every time.
In conclusion, this Israeli Rice and Lentil Stew with Cumin and Garlic recipe is a must-try for anyone who loves Middle Eastern flavors or is looking for a hearty and healthy meal. With simple ingredients and easy-to-follow instructions, this stew is perfect for a weeknight dinner or a weekend gathering with friends and family.
Don’t be afraid to experiment with different variations and substitutions to make this recipe your own. Whether you prefer brown lentils or red lentils, or want to add some extra spice with green or yellow lentils, this stew is versatile and adaptable.
So next time you’re in the mood for a warm and comforting meal, try this Israeli Rice and Lentil Stew with Cumin and Garlic recipe. With its fragrant spices, tender lentils, and fluffy rice, it’s sure to become a new favorite in your recipe collection.
Israeli Rice and Lentil Stew with Cumin and Garlic Recipe
- 1 cup lentils
- 2 cups water or 2 cups vegetable broth
- 3 tablespoons vegetable oil
- 2 large onions, chopped
- 3 cloves garlic, chopped
- 1 teaspoon ground cumin
- 1 1/2 cups long-grain rice
- freshly ground black pepper
- 2 tablespoons chopped parsley (optional)
- Sort the lentils carefully, discarding any stones.
- Rinse lentils, then combine with the water in a large saucepan.
- Bring to a boil, cover and cook over medium heat about 20 minutes or until the lentils are just tender.
- Drain the liquid into a measuring cup, leaving the lentils in the pan and add enough water to make 3 cups.
- In a heavy skillet, heat the vegetable oil over medium heat.
- Add the onions and saute, stirring occasionally, until they are well browned, about 15 minutes.
- Add the garlic and cumin and saute 30 seconds; reserve.
- Add reserved lentil cooking liquid to pan of lentils and bring to a boil.
- Add salt and rice and return to a boil.
- Add the onion mixture.
- Cover, reduce heat to low, and cook, without stirring, until the rice is tender, about 20 minutes.
- Fluff gently with a fork.
- Season to taste with salt and pepper and lightly stir in parsley if desired.
- Serve hot.
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Lucy is a mom who loves to cook up a storm. She enjoys discovering, collecting, and experimenting with delicious, healthy recipes for her blog. With her passion for cooking, Lucy is always coming up with her own unique creations to share with the world.