THIS ONE POT LENTIL RICE RECIPE WILL PAN OUT AMAZING

By -
33
130



ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE:

LEARN HOW TO MAKE AN EASY ONE PAN LENTIL RICE RECIPE TODAY!

LAY HO MA! Imagine a bowl of hot fluffy rice flavoured with garlic, onions, spices, and tomato – this is definitely going to be a weekly favourite. Join me in this episode and learn how to make a delicious and easy one pan lentil rice recipe. Let’s begin

Ingredients:
1 cup brown lentils
1 cup basmati rice
3 pieces garlic
small piece ginger
1 red onion
1 tomato
2 tbsp olive oil
pinch of salt
1/2 tsp cumin
1/2 tsp chili powder (cayenne pepper)
1 1/2 tsp sweet paprika
1 tsp coriander
pepper to taste
1 1/2 cups veggie stock
few lemon wedges
few sprigs parsley

Directions:
1. Place the brown lentils into a large bowl. Fill with about 3 cups of water and let it soak for 8 hours or overnight. Then, strain out the lentils and set aside
2. Rinse and drain the basmati rice two to three times. Then, set aside
3. Finely chop the garlic and ginger. Dice the red onion and tomato
4. Heat up a sauté pan to medium heat. Add the olive oil and red onions. Sauté for 4-5min
5. Add the garlic and ginger. Sauté for 1-2min. Add the lentils and sauté for about 1min
6. Add the rice, salt, cumin, chili powder (or cayenne pepper), sweet paprika, coriander, and pepper
7. Add the tomato and sauté for about 1min. Add the veggie stock and give the pan a stir to deglaze
8. Turn the heat to medium high and bring to a boil. Then, cover and cook on medium low for 15min. After 15min, turn the heat off and let the rice continue to steam covered for a further 10min
9. Plate the rice and garnish with fresh lemon juice, parsley, a drizzle of olive oil, and freshly cracked pepper

If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won’t miss a single episode!

Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

STAY IN THE LOOP ON SOCIAL MEDIA!
Wil’s Recipes on Instagram: @yeungmancooking
Wil’s Recipes on Facebook: fb.me/yeungmancooking.com
Wil’s Photography + Video on Instagram: @wyphotography.com
Wil’s Photography + Video on Facebook: wyphotography

You are watching:

source

Comments

comments

RELATED ARTICLESMORE FROM AUTHOR

33 COMMENTS

  4. I'm partially Arabian and find this dish to be very comforting. The video presentation is beyond professional! Those plastic containers you keep all of your spices in! I need those! I have a small eat in kitchen to work with. So it should be a fun challenge organizing spices, herbs, self canned goods, and fermentations. You just got me excited about this dish and I can't wait to cook it in my kitchen. Oh, btw I subscribed and I'm following 🙂

  5. Lay Ho, Wil. Wo hen hao!

    Lay Ho mah?

    I just wanted to tell you, after watching this lentil-rice video like 20 times, I finally made it.

    Absolutely everything you promised. Quick and easy and unbelievably delicious.

    I improvised a little bit because I like ginger. So I went heavy on the ginger. I also bumped the lemon flavor by adding 2 teaspoons of sumac.

    If you have never tried it, and you enjoy lemon flavor, you will love it.

    The aroma of this dish is wonderful and the flavor is amazing.

    Thanks for passing this one along.

    PS: just purchased all 3 of your cookbooks.

  22. At the beginning of Covid I started making your plant based ramen recipes. Few months later I turned vegan, which was the best decision of my life. Your videos played an integral role because the recipes are delicious and your way of making the videos is very calming. Thank you very mich Wil. Still a big fan of your videos. Best wishes from Germany

  27. Thank you for this recipe and video.
    Made a few changes: Used a "Autumn Blend" of lentils consisting of French Green Lentils, Red Lentils, Petite Gold Lentils, Beluga Lentils, Spanish Pardina, and Ivory Lentils.
    Also I'm one of those who do not like the taste of coriander, or cilantro for that matter, so I increased the amount of cumin and went with Hungarian smoked paprika for additional punch. Worked for me!

LEAVE A REPLY