Brown Rice & Lentils by Chef Michael Smith –

Brown Rice & Lentils by Chef Michael Smith

  By chefmichaelsmith    

July 12, 2015

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This is perhaps my single most popular lentil recipe, it is certainly the one I turn to most often. This is a quick and easy side dish that’s not only tasty and healthy but complements any meat or fish dish.

  • Prep: 5 Minutes
  • Cook: 45 Minutes
  • 5 Minutes

    45 Minutes

    50 Minutes

  • Yields: 4


  1. In a medium saucepan with a tight fitting lid, combine rice, lentils, water, and salt. Bring everything to a full boil then lower heat, just enough to maintain a slow, steady simmer. Continue cooking until rice and lentils are tender and liquid is absorbed, about 45 minutes. Turn off heat, let stand for a few minutes, and you are ready to serve and share.

Variation: You can add any fresh or dried herbs you like to this dish. Rosemary, thyme and tarragon all work well.


1 cup (250 mL) brown rice

1 cup (250 mL) dried green lentils

4 cups (1 L) water or chicken broth

½ teaspoon (2 mL) salt