Tomato lentil rice pot
Step 1 of 5
Rinse 120g rice and 120g red lentils. Cut 150g carrots into 5mm dice and 100g onions into 5mm dice. Heat 15ml olive oil in a broad pot over medium heat and soften the vegetables for 5 minutes.
Kitchen timer
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Check ingredient quantities
Rice and red lentils simmer together into a thick tomato pot with finely diced carrots.
Ingredients
- Rice (dry)120g
- Red lentils (dry)120g
- Canned tomatoes (canned)400g
- Carrots (raw)150g
- Onions (raw)100g
- Olive oil (raw)15ml
- Salt (dry)3g
- Black pepper (dry)1g
- Recipe water (raw)700ml
Method
- Rinse 120g rice and 120g red lentils. Cut 150g carrots into 5mm dice and 100g onions into 5mm dice. Heat 15ml olive oil in a broad pot over medium heat and soften the vegetables for 5 minutes.
- Add rice, lentils, 400g canned tomatoes, 700ml recipe water, 3g salt and 1g black pepper. Bring to a boil, partly cover and reduce to a gentle simmer for 25–35 minutes. Stir the bottom every 5 minutes until lentils collapse and rice has no hard centre.
- If the rice is firm but the liquid is gone, add boiling processing water a little at a time and continue simmering; record the addition. If too soupy once tender, uncover for 3–5 minutes. Rest off the heat for 5 minutes.
- Stir once and ladle into bowls. The texture should be thick and spoonable, with soft grains rather than separate dry rice.
- The displayed quantities already match your selected servings. For 1 serving use a small covered pot and check liquid early; for 2 use the stated method. For 4 or 8 use the planned pot-capacity batches and divide every ingredient proportionally. Keep each pot below 80% full. Maintain a gentle simmer and judge each batch by texture, not by multiplying the cooking time. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.