This is a soul satisfying, yet simple 30 minute meal. For leftovers, crisp the rice/lentil mixture in a pan with a little olive oil.
Foodie note: Make sure to use red lentils for this recipe, they only take 20 minutes to cook and you want them to mostly breakdown into the rice.
½ cup red lentils
½ cup Arborio rice
½ cup white wine (any variety)
1 cup water
2 tablespoons olive oil
1 (15oz) can tomatoes – stewed, crushed or diced, preferably without salt
1 garlic clove, minced
½ teaspoon dried oregano
¼ teaspoon salt
1/3 cup grated Parmigiano Reggiano or pecorino + more to serve
2 tablespoons fresh basil (optional)
- Rinse lentils, pour into a medium sized sauce pan. Add rice, wine, water and 1 tablespoon olive oil; stir. Bring to a boil, reduce to a simmer and put the lid on. Cook covered for 20 minutes. Don’t touch the lid – remove from heat and leave to steam for 10 minutes.
- While rice/lentils cook, make the marinara sauce. Put 1 tablespoon olive oil in a small sauce pan with the garlic and heat over medium/low heat until the garlic becomes fragrant, about 1 minute. Carefully add tomatoes (they might sputter) and oregano, bring to a boil, then drop to a low simmer and partially cover the pot. Cook for at least 10 minutes or until the rice is done. Taste and adjust the seasoning if needed.
- Once the rice is done steaming, stir in salt and grated cheese. Portion into three bowls. Top with sauce, more grated cheese and a pinch of fresh basil, if you have it. Enjoy!