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Red lentils, rice, carrots and celery

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Sure, here's an expanded version of the vegetarian rice and lentils stir-fry:

Vegetarian Rice and Lentils Stir-Fry

- 1 cup basmati rice
- 1 cup red split lentils
- 2 cups water
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 medium carrot, peeled and grated
- 1 celery stalk, thinly sliced
- 1 cup button mushrooms, sliced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon coriander powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- Zest and juice of 1/2 lemon
- 2 eggs
- 2 green onions, thinly sliced

1. Rinse the rice and lentils in cold water until the water runs clear.
2. In a medium saucepan, bring 2 cups of water to a boil and add the rice and a pinch of salt. Lower the heat, cover the pan and simmer for 15-18 minutes until the rice is tender and fluffy.
3. In a separate pan, add the lentils and 2 cups of water. Bring to a boil, then reduce the heat, add a pinch of salt and let the lentils simmer for 15-20 minutes until they are tender and cooked through.
4. Drain any excess water from the rice and lentils and set aside.
5. In a large non-stick pan or wok, heat the olive oil over medium-high heat.
6. Add the garlic, carrot, and celery and stir-fry for 2-3 minutes until the vegetables are soft.
7. Add the mushrooms and continue to stir-fry for another 2-3 minutes until the mushrooms are tender.
8. Add the cooked lentils and rice, cumin, coriander, smoked paprika, salt, and pepper to the pan. Stir everything together, and cook for another 2-3 minutes until everything is heated through and the flavors are blended.
9. Add the lemon zest and juice and stir everything.
10. In a small bowl, whisk together the eggs and a pinch of salt and pepper. In a separate pan, heat a little bit of oil over medium heat and scramble the eggs.
11. Add the scrambled eggs to the rice and lentil mixture and stir everything together.
12. Garnish with green onions and serve hot. Enjoy!

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