spanish lentils and rice

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i’m a huge fan of one pot meals. my favorite one pot meal (and probs my favorite meal, period) is paella. there’s nothing better than a nice paella in my book. i wanted to make something with a little bit of a spanish flavor to it and sort of came up with this on the fly. i’ve made it with different kinds of rice and with different kinds of lentils, but it’s best when made with a short grain rice (it absorbs the flavor well) like arborio if you can get it. if not, it’s still good with basmati rice. as for the lentils, red lentils tend to have the mildest flavor and work best for this dish. the best part of the dish is the manzanilla olives.


  1. 1 tablespoon olive oil
  2. 1/2 yellow onion, chopped
  3. 1 clove garlic, minced
  4. 1 serrano pepper, chopped
  5. 1 teaspoon cumin
  6. 1 teaspoon salt
  7. 1 teaspoon coriander
  8. 1 14 oz can diced tomatoes, with liquid
  9. 1 1/2 cup lentils
  10. 1 cup rice
  11. 2 cups water
  12. 1/2 jar manzanilla olives


  1. in a pot or dutch oven heat olive oil over medium heat & add in onion, garlic & serano pepper and until just tender, about 3 minutes
  2. add in cumin, coriander, salt and mix together, about another minute
  3. add in lentils, tomatoes and water and bring to a boil
  4. let boil about 3 minutes, then add in the rice & olives and return to boil
  5. reduce heat to simmer, cover & cook until liquid is absorbed & rice & lentils are tender, about 35 minutes

the end.


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