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Egyptian Lentils and Rice


  • 1½ cups (300g) basmati rice
  • 1½ cups (300g) split mung lentils
  • 2 tblspns olive oil
  • 1 sliced onion
  • 1 tspn cumin seeds
  • 2-3 bay leaves
  • 2 pieces cassia bark
  • ¼ tspn black peppercorns
  • 5 cloves
  • 1 tblspn cardamom seeds


Wash mung lentils and rice, drain and place to the side.


Heat olive oil in fry pan, add onion, spices and bay leaves and cook for 5 minutes. Once the onion has softened add the rice and lentils and cook for around 2 minutes. Pour in 1.25 litre of water with salt to taste.


Bring to the boil, reduce heat and cook over a low heat for 15 minutes, stirring gently to avoid breaking the grains. Cook, uncovered over low heat for 3 minutes or until the moisture has all evaporated. Serve hot with Indian curries and spicy side dishes. Can be served with sweet Chilli sauce.


Serves 6


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