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Home > Lentils with wild rice

Lentils with wild rice

Recipe Information

Servings 10
Preparation Time 30 Minutes
Cook Time 2 Hours, 30 Minutes
Total Time 3 Hours
Difficulty Intermediate
Main Ingredient Lentils; Rice
Category Beans & Legumes; Rice & Grains
Meal Lunch; Dinner
Type Appetizer; Main Dish; Side Dish
Cuisine American
Cook Method Boiling; Saut�ing
Diet Low Calorie; Low Fat; Low Cholesterol; High Fiber; Vegetarian


  • 2 2/3 tablespoons olive oil 

  • 2 yellow onions, 1 finely chopped and 1 thinly sliced

  • 6 cloves garlic, minced

  • 1 1/2 cups tomato sauce 

  • 3 tablespoons white vinegar 

  • 1/2 teaspoon red pepper flakes 

  • 1 teaspoon salt 

  • 1 3/4 cups water 

  • 2/3 cup wild rice 

  • 3/4 teaspoon ground cumin 

  • 1/2 teaspoon ground cinnamon 

  • 2 cups vegetable stock 

  • 1 cup brown lentils or French green lentils, picked over, rinsed and drained

  • Fresh cilantro, for garnish



  • To make the tomato sauce, heat the olive oil in a saucepan, and saut� the yellow onion 6 minutes until soft. Add the garlic, and saut� for 1 minute, then stir in the tomato sauce, vinegar, red pepper flakes, and salt. When the mixture begins to bubble, reduce the heat to low and simmer 5 minutes. Remove from the heat and set aside.

  • Boil the water in a medium pot, adding the wild rice and 1/4 teaspoon of salt. Reduce the heat to low, cover, and simmer 45 minutes until the rice is tender.

  • In a saucepan, heat the olive oil and add the onion. Saute 6 minutes until soft and then add the garlic, cumin, and cinnamon, and saut� for 1 minute longer. Stir in the stock, lentils, and remaining salt, and boil. Reduce the heat, cover partially, and simmer 30 minutes until the lentils are tender but still firm.

  • In a frying pan, heat the remaining olive oil, and saut� the sliced onions until brown and crispy, about 30 minutes.

  • To serve, reheat the tomato sauce. Spread the lentils in a layer on a plate and top with the rice. Pour the tomato sauce and crispy onion on top, then garnish with cilantro.


Nutrition (per serving)

  • Calories: 188 cal

  • Total fat: 4g

  • Saturated fat: 1g

  • Monounsaturated fat: 0g

  • Cholesterol: 0mg

  • Sodium: 223mg

  • Carbohydrate: 29g

  • Fiber: 8g

  • Protein: 9g