Im Jud Dara Lentils on Rice
Discover the comforting flavors of "Im Jud Dara Lentils on Rice," a hearty and wholesome dish that brings the warmth of Middle Eastern-inspired spices to your kitchen. Nutty brown lentils are simmered to perfection with fragrant cumin, coriander, and paprika, creating a savory, protein-packed topping for fluffy, aromatic basmati rice. Sautéed onions and garlic add depth, while a garnish of fresh parsley and a squeeze of lemon brighten each bite. This one-pot wonder is a simple yet flavorful plant-based recipe that’s perfect for weeknight dinners or meal prepping. Ready in under an hour, "Im Jud Dara Lentils on Rice" is a satisfying and healthy option that will quickly become a staple in your recipe rotation.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup brown lentils
- 1.5 cups long-grain basmati rice
- 3 tablespoons olive oil
- 1 large onion
- 3 cloves garlic cloves
- 1 teaspoon ground cumin
- 0.5 teaspoons ground coriander
- 0.5 teaspoons paprika
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 3 cups vegetable broth
- 3 cups water
- 0.5 cup fresh parsley
- 1 large lemon
Instructions
Rinse the lentils in a fine-mesh sieve under cold water to remove any debris. Set aside.
Rinse the basmati rice under cold water until the water runs clear. Soak it in a bowl of cold water for 20 minutes, then drain.
Heat 2 tablespoons of olive oil in a medium pot over medium heat. Dice the onion and add it to the pot. Sauté for 5–7 minutes, stirring often, until the onion is soft and golden.
Mince the garlic cloves and add them to the pot along with the ground cumin, ground coriander, paprika, 1 teaspoon of salt, and black pepper. Stir and cook for 1 minute until fragrant.
Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 25–30 minutes, or until the lentils are tender but not mushy.
While the lentils are simmering, prepare the rice. In a separate pot, combine the drained rice, 3 cups of water, 0.5 teaspoon of salt, and 1 tablespoon of olive oil. Bring to a boil, then cover, reduce the heat to low, and simmer for 15 minutes. Turn off the heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork.
Taste the lentils and adjust seasoning with more salt or pepper if needed. If the mixture is too thick, add a splash of water to loosen it.
Finely chop the fresh parsley and set aside. Cut the lemon into wedges.
To serve, place a generous scoop of rice on each plate, top with the spiced lentils, and garnish with fresh parsley. Serve with a lemon wedge on the side for a bright finishing touch.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1172 mg | 51% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 6.5 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 795 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
