Iraqi Style Rice with Lentils

Special version of Khichdi (without tomatoes) but with orange lentils, garlic and cumin

  • AdditionsType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 9Serving/Unit


The Rice with the Lentils
Basmati rice, 2 cups
Orange lentils, 1 cup
Onion, 1 medium unit
finely chopped
Canola oil, 1/4 cup
for frying
Boiled water, 4 cups
Salt, 1/2 flat teaspoon
Black pepper, 1/4 flat teaspoon
The Garlic and Cumin Mixture
Garlic, 4 cloves
finely chopped
Canola oil, 3 tablespoons
for frying
Cumin, 1 flat teaspoon


1. Mix the rice with the orange lentils, rinse well and strain.
2. Fry the onion in oil until golden, add the rice and orange lentils and continue to fry for a few minutes while stirring.
3. Add the boiled water, salt and black pepper, mix, bring to a boil, lower the heat and cook for about 20 minutes or until the rice is ready.
4. In a pan, lightly fry the garlic in oil, add the cumin, mix, pour half of the amount over the rice, transfer to a serving dish and sprinkle the rest over the rice.
5. Bon appetite (:

The spices in the recipe are according to personal taste. The preparation method also includes frying.

Nutritional Values Serving/Unit 100 Grams
Calories 223 cal 120 cal
Proteins 5 g 3 g
Carbohydrates 32 g 17 g
Fat 9 g 5 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Amona Boaron Recipe by Amona Boaron
Iraqi Style Rice with Lentils
Delicious rice that leaves you wanting more