Egyptian lentils and rice is an easy and tasty meal to make in the slow cooker. This simple recipe is filling, easy to make, and it’s naturally gluten free and vegan.
Sometimes the best recipes come from a friend.
Egyptian lentils and rice is a recipe that was given to me by a friend. It was about 12 years ago, and we were talking about easy recipes, and she mentioned that this lentil and rice dish was one that she made regularly.
We tried it and liked it, and we still make it to this day! If you’re looking for an easy, gluten free, budget friendly slow cooker recipe, this is it.
I have made this with various types of rice, green lentils, and red lentils, and it has tasted great every time! Your house will smell so good while it’s cooking – the combination of spices is very fragrant.
Where can I find safe lentils?
I know that finding allergy friendly dried beans and lentils can be difficult, depending on your comfort level. Beans and lentils can be processed on the same lines as wheat, nuts, or seeds.
I definitely do not recommend buying these items in the bulk food section, as there are too many cross contamination risks.
Eden Foods is one brand that you might try calling. I have used their dried lentils, and I was comfortable with their answer when I called to check on their facilities. At the time of my call, their facility where the dried lentils were packaged was a peanut and tree nut free facility.
Is this recipe authentic?
I really don’t think so, but I’m not sure. This is just the title of the recipe as it was written on the recipe card she gave me.
Can I make these Egyptian lentils and rice without a slow cooker?
I think you probably could! You would need to make it just as you would a rice or lentil soup. So bring the mixture to a boil, and then simmer until the rice and lentils are tender, probably about 40 minutes. I have not made it that way, but I think it would work fine.
Can I use a different type of lentil in this recipe?
You can use any kind of lentil – green lentils, French green lentils, black lentils, or red lentils. If you use red lentils, the cooking time will be reduced, and the whole dish will have a softer texture. Red lentils get so soft when cooked, and kind of fall apart. I recommend green lentils or French green lentils for the best result.
Disclosure: This post contains affiliate links.
Egyptian Lentils and Rice.
Egyptian lentils and rice is an easy gluten free recipe that's filling and tasty.
Ingredients
- 1 cup green lentils use red lentils if you want it to cook quicker
- 3/4 teaspoon salt
- 4 1/2 teaspoons olive oil
- 1 large onion chopped
- 3/4 teaspoon cinnamon
- 1 1/4 tablespoon ground cumin
- 1/4 teaspoon pepper
- 1/2 cup jasmine rice or brown or white rice
- 6 cups vegetable stock or water or chicken stock
Instructions
-
Place the olive oil into the bottom of the slow cooker.
-
Add all of the remaining ingredients, including the stock.
-
Cover and cook on low for 6-7 hours, or on high for 3-4 hours.
-
Stir the mixture while it is in the slow cooker. If it is dry, add a little water If it's soup-like, remove lid for a little while, or turn heat to high setting.
-
If you use red lentils, keep an eye on the time, they will probably cook in 2 hours or so.
-
Serve with chopped green onions, fresh cilantro, or chopped red onions.
Recipe Notes
Store leftovers in the refrigerator. They should stay fresh for about 3 days.
Egyptian lentils and rice make a great side dish, or a great main course with some crusty bread and a light green salad. I love the different spices in this lentil recipe, it’s a nice change from my usual favorite, lentil soup.
This post was originally published in June 2012. It has been updated with new photos.
Delicious!
Easy to make, delicious comfort food. Thanks!
The recipe recommends using red lentils if you want them to be done sooner….if you take this shortcut, I recommend using white rice, otherwise the lentils will be done but the rice will still be raw!!
If you enjoy lentils this is one of the best recipes you will make!
Wondering how many servings this makes?
Hi, your pic shows red lentils but the recipe calls for brown. Have you used red lentils in this recipe?
Yes, I have, I did make a note up there, but I bolded it now so it’s more apparent. I prefer the brown lentils in this recipe, but when I have been in a big hurry, I’ve done red. The red still tastes good, but they won’t have such a firm texture.
Yum! We love lentils in our house. A great dish to keep in mind for those hot days when I don’t want to turn the oven on.
Thanks for sharing!