This is a recipe I learned from my grandma and mom and adapted to my tastes. I absolutely love it. I like it thick and creamy so before adding the ground beef make sure you like the consistency of the lentils and rice. If it's too soupy for your tastes, eliminate some of the water.

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Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
4 hrs
total:
4 hrs 55 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place lentils in a bowl and cover with cold water. Soak for at least 4 hours.

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  • Drain lentils and put in a large pot with 5 cups water and bouillon cube; bring to a boil. Reduce heat to a simmer and cook for 15 minutes. Add rice and simmer until rice and lentils are tender, 15 to 20 minutes.

  • Meanwhile, heat oil in a skillet over medium heat. Add onion, bell pepper, garlic, cumin, salt, and pepper; saute until onion is golden brown and tender, 5 to 7 minutes. Add ground beef; cook and stir until browned and crumbly, 7 to 9 minutes. Add paprika and cook for 1 more minute.

  • Add meat mixture to lentils and rice. Simmer over low heat for 5 to 10 minutes.

Nutrition Facts

474 calories; protein 27.8g; carbohydrates 41.5g; fat 21.5g; cholesterol 54.8mg; sodium 267.6mg. Full Nutrition
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/13/2020
This is good. Albeit, not the most attractive dish, it’s tasty. I served it over pasta but served leftovers as tacos. Personally, I liked it more with some hot sauce but the rest of my family liked it as is. Read More
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