Best 4 Lentil Rice Medley Recipes

**Lentil Rice Medley: A Hearty and Flavorful Dish for Any Occasion**

Are you searching for a wholesome and delectable dish that's packed with nutrients and brimming with flavors? Look no further than the Lentil Rice Medley, a culinary masterpiece that combines the goodness of lentils and rice into a harmonious symphony of textures and tastes. This versatile dish can be tailored to suit your dietary preferences and culinary inclinations. Whether you're a vegetarian seeking a protein-rich meal, a health-conscious individual desiring a fiber-packed dish, or simply a food enthusiast yearning for a hearty and flavorful experience, the Lentil Rice Medley has something to offer everyone. With its quick and easy preparation, this dish promises a delightful culinary journey that will tantalize your taste buds and leave you feeling satisfied and nourished. So, get ready to embark on a flavor-filled adventure as we delve into the secrets of creating the perfect Lentil Rice Medley.

Here are our top 4 tried and tested recipes!

LENTIL AND BROWN RICE SOUP

Lentil and Brown Rice Soup image

Categories Soup/Stew Garlic Onion Rice Tomato High Fiber Lentil Carrot Winter Gourmet

Yield Makes about 14 cups, serving 6 to 8

Number Of Ingredients 14

Ingredients

5 cups chicken broth
1 1/2 cups lentils, picked over and rinsed
1 cup brown rice
a 32- to 35-ounce can tomatoes, drained, reserving the juice, and chopped
3 carrots, halved lengthwise and cut crosswise into 1/4-inch pieces
1 onion, chopped
1 stalk of celery, chopped
3 garlic cloves, minced
1/2 teaspoon crumbled dried basil
1/2 teaspoon crumbled dried orégano
1/4 teaspoon crumbled dried thyme
1 bay leaf
1/2 cup minced fresh parsley leaves
2 tablespoons cider vinegar, or to taste

Steps:

In a heavy kettle combine the broth, 3 cups water, the lentils, the rice, the tomatoes with the reserved juice, the carrots, the onion, the celery, the garlic, the basil, the orégano, the thyme, and the bay leaf, bring the liquid to a boil, and simmer the mixture, covered, stirring occasionally, for 45 to 55 minutes, or until the lentils and rice are tender. Stir in the parsley, the vinegar, and salt and pepper to taste and discard the bay leaf. The soup will be thick and will thicken as it stands. Thin the soup, if desired, with additional hot chicken broth or water.

EASY ONE POT LENTILS AND RICE

Easy One Pot Lentils and Rice image

I made this for dinner tonight, and the whole family loved it. I make lentils and rice quite often in a million and one different ways, and never with a recipe, but decided to post this one for safe keeping so that I can make it this way again. I served this as a rice ring (with easy glazed carrots and raisins in the middle). I had no onions on hand, but this would be excellent with carmelized onions on top. You may need to use a little more or less water depending on the age of your lentils. I used 6 1/2 cups, and it was perfect. I hope you enjoy this as much as we did!

Provided by cicict1976

Categories One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup dry green lentils
6 1/2 cups water
4 -5 garlic cloves
1 -2 bay leaf
1/2 tablespoon cumin seed
1 pinch cinnamon
2 cups basmati rice
1/2-1 tablespoon kosher salt
1 tablespoon olive oil

Steps:

Cover the lentils with the water.
Peel and crush the garlic cloves lightly with the back of a knife. Leave the cloves whole, so that they flavor the dish but can be removed if desired. (I leave them out of the kids' portions, and give them to my DH and myself).
Add garlic to the pot, along with the bay leaves, cumin seeds and cinnamon. (DO NOT add salt at this point, as lentils will not cook properly).
Bring to a boil. Cook at a boil until the lentils are just tender. This should take about 25 minutes, but may take longer dependig on the age of your lentils.
Add the rice, salt and olive oil, and bring back to a boil.
Stir, cover pot, reduce heat to low, and cook for 15 minutes.
Check to make sure the rice is done, adjust seasonings, and serve. If there is still too much liquid in the pan, just let it sit uncovered for a few minutes.
Enjoy!

MIMI'S LENTIL MEDLEY

Mimi's Lentil Medley image

I made this one summer evening by putting together what I had on hand. My husband gave it his top rating. -Mary Ann Hazen, Rochester Hills, Michigan

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

1 cup dried lentils, rinsed
2 cups water
2 cups sliced fresh mushrooms
1 medium cucumber, cubed
1 medium zucchini, cubed
1 small red onion, chopped
1/2 cup chopped soft sun-dried tomato halves (not packed in oil)
1/2 cup rice vinegar
1/4 cup minced fresh mint
3 tablespoons olive oil
2 teaspoons honey
1 teaspoon dried basil
1 teaspoon dried oregano
4 cups fresh baby spinach, chopped
1 cup (4 ounces) crumbled feta cheese
4 bacon strips, cooked and crumbled, optional

Steps:

Place lentils in a small saucepan. Add water; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until tender. Drain and rinse in cold water., Transfer to a large bowl. Add mushrooms, cucumber, zucchini, onion and tomatoes. In a small bowl, whisk vinegar, mint, oil, honey, basil and oregano. Drizzle over lentil mixture; toss to coat. Add spinach, cheese and, if desired, bacon; toss to combine.

Nutrition Facts : Calories 225 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 404mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 5g fiber), Protein 10g protein. Diabetic Exchanges

RICE MEDLEY

Rice Medley image

In this easy recipe, ordinary rice is dressed up with peas, shredded carrot and seasonings. This fresh-tasting and colorful side dish goes great with a variety of meaty main courses.-Doyle Rounds, Bridgewater, Virginia

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

1 cup uncooked long grain rice
2-1/4 cups water
2 cups frozen peas, thawed
1 carrot, shredded
1-1/2 teaspoons salt-free herb seasoning
1 teaspoon low-sodium chicken bouillon granules
1 teaspoon lemon juice

Steps:

In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Remove from the heat; add lemon juice. Fluff with a fork.

Nutrition Facts :

Tips:

Lentils and rice: Use high-quality lentils and rice for the best results. Lentils should be sorted and rinsed before cooking. Rice should be rinsed and drained before cooking as rinsing removes the starch from the surface of the rice, which helps to prevent the rice from becoming sticky.

Spices: The spices used in this recipe are cumin, coriander, turmeric, and red chili powder. These spices add a warm and flavorful taste to the dish. If you don't have all of these spices, you can substitute a garam masala blend, which is a mixture of these spices.

Vegetables: The vegetables used in this recipe are onion, garlic, ginger, and green bell pepper. These vegetables add flavor, texture, and color to the dish. You can also add other vegetables, such as carrots, celery, or zucchini.

Cooking method: This recipe can be cooked in a pot on the stovetop or in a rice cooker. If you are using a pot, bring the lentils and rice to a boil, then reduce the heat to low and simmer until the lentils and rice are tender. If you are using a rice cooker, follow the manufacturer's instructions.

Serving suggestions: This dish can be served as a main course or a side dish. It can be garnished with fresh cilantro, chopped nuts, or a dollop of yogurt.

Conclusion:

This lentil and rice medley is a delicious, nutritious, and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover rice and lentils, and it can be tailored to your own taste preferences. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that the whole family will enjoy.