Lentils with Rice

Catherine Cappiello Pappas


This is healthy comfort food!

☆☆☆☆☆ 0 votes
10 Min
35 Min
Stove Top


16 oz. package of frozen creamed spinach
1 ½ cups diced carrots
16 oz. dried lentils
5 cloves garlic – chopped
29 oz. can crushed or tomato puree
3 - 4 cups water (as needed)
1 tsp. salt
1 tsp. black pepper
1 tsp. dried oregano
½ tsp. cinnamon
1 bay leaf
2 tablespoons olive oil
for the rice:
2 cups uncooked rice
¼ tsp. turmeric
topping for the lentils:
1 red onion – sliced
½ cup italian parsley – chopped
3 cloves garlic – chopped
¼ tsp. salt
¼ tsp. sugar
¼ tsp. red pepper flakes
1 tablespoon olive oil
for the eggs:
2 eggs – beaten with a splash of milk
1 tsp. olive oil



Rinse the lentils and drain and repeat. Place the lentils is a bowl and fill with water to just cover the lentils.

Heat a saucepan with the olive oil. Add the garlic, carrots and creamed spinach. Sauté on low until the creamed spinach is thawed.

Add the soaked lentils and the tomato puree. Add the seasonings and the water as needed to make sure lentils are barely covered. Gently cook until the lentils are soft. Approximately 30 - 35 minutes.

For the Rice:
Prepare the rice as directed adding the turmeric to the water.

Topping for the Lentils:
Heat a small frying pan with the olive oil. Add the onion, garlic and parsley, along with the seasonings to sauté until the onion is soft and the garlic fragrant.

For the eggs:
Heat a small frying pan with olive oil and pour the egg mixture into the pan; when the eggs are set gently flip.

Plate the rice topped with the lentils and the onion mixture and the eggs.

Add a drizzle of olive oil and serve.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tag: Healthy