Bombay Rice & Lentils Recipe

Name: Bombay Rice & Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 onion, medium-size,chopped; 2 tablespoons salad oil; 1 cup rice, brown,uncooked; 1 tablespoon tomato paste; 2 1/2 cups water; 1/4 teaspoon cinnamon; 1/4 cup lentils, uncooked; 1/2 teaspoon salt, seasoned; 1/2 cup raisins; 1/2 cup pine nuts

Servings: persons

1/2 onion, medium-size,chopped
2 tablespoons salad oil
1 cup rice, brown,uncooked
1 tablespoon tomato paste
2 1/2 cups water
1/4 teaspoon cinnamon
1/4 cup lentils, uncooked
1/2 teaspoon salt, seasoned
1/2 cup raisins
1/2 cup pine nuts

1
Saute onion in oil in large skillet until soft.
2
Add rice; cook, stirring, several minutes.
3
Combine tomato paste, water, cinnamon and lentils in a bowl; add to rice.
4
Bring mixture to a boil; cover tightly, reduce heat and simmer 30 minutes.
5
Stir in seasoned salt, raisins and pinenuts.
6
Grease an 8-inch-square baking dish; pour in rice mixture.
7
Cover and bake in preheated 350'F.
8
oven 20 to 30 minutes.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 onion, medium-size,chopped, 2 tablespoons salad oil, 1 cup rice, brown,uncooked, 1 tablespoon tomato paste, and more.

Yes, Bombay Rice & Lentils falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bombay Rice & Lentils

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