Description
A hearty and satisfying Egyptian-inspired dish combining lentils, rice, and pasta simmered together with aromatic spices and vegetable broth. This one-pot meal is flavorful, nutritious, and perfect as a comforting lunch or dinner.
Ingredients
Scale
Main Ingredients
- 1 cup lentils
- 1 cup rice
- 1 cup pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
Spices and Seasoning
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse Lentils and Rice: Rinse the lentils and rice under cold running water to remove any impurities and excess starch, ensuring a clean base for cooking.
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until they are fragrant and the onion is translucent, about 3-5 minutes.
- Add Dry Ingredients: Add the rinsed lentils, rice, and pasta to the pot. Stir well to combine all ingredients so that the pasta and grains are coated with the oil and aromatics.
- Add Broth and Spices: Pour in the vegetable broth, then add cumin, coriander, salt, and black pepper. Stir to evenly distribute the spices throughout the mixture.
- Simmer: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer gently for 20-25 minutes, or until the rice, lentils, and pasta are tender and cooked through.
- Fluff and Serve: Remove the pot from heat. Use a fork to fluff the mixture gently, separating the grains and pasta. Serve warm as a comforting main or side dish.
Notes
- You can use any small pasta shape such as orzo or small shells for this recipe.
- For added flavor, try garnishing with fresh parsley or a squeeze of lemon juice.
- This dish can be made gluten-free by substituting the pasta with gluten-free pasta.
- Make sure to check the seasoning and adjust salt and spices to your taste before serving.
