Brown Rice with Lentils, the healthy choice

I got a taste for brown rice as a child. My dad always enjoyed wholesome foods so quite often between our pasta dishes we would have brown rice and that had an impact on my taste and choice of food to this day.

They say you shape your taste buds when you are a child and I believe that is very true. Right from their first meal babies get a taste for what food is supposed to be.
If the food they get is good quality, fresh and homemade, chances are they will carry on enjoying it. Of course some babies seem to be more reluctant to eat and some are more difficult than others, but at the end of the day, in the long term, it is what they are used to that they will enjoy.

I am very passionate about this and I have enjoyed weaning my children, trying to source the best quality ingredients I could afford.
Using organic brown rice I used to make my own baby rice, by boiling it gently for a couple of hours and then sieving it. Then I would add a teaspoon of good quality olive oil and a sprinkle of Parmesan.
They used to love it!
I learnt this from my grandmother who would do this for her children or after an illness when your stomach is delicate and needs light “gentle” foods.

Brown rice is a complex carbohydrate very rich in B-vitamins, niacin and potassium and can be really considered a super food. Great if you are on a diet but good even if you are not. You cannot compare it to white rice which is brown rice processed in order to remove the bran and most of the germ layer and then it is polished still further. This removes the layer that is filled with health-supportive, essential fats.

Brown rice takes longer to cook than white rice, it will also keep you full for longer as it is very nutritious especially if combined with lentils and some vegetables, then you have a complete meal.
My favourites are brown lentils, but you can use red ones if you prefer, also you can swap the carrots for any other vegetable you prefer.

  • Prep Time : 20 minutes
  • Cook Time : 45 minutes


  • short grain organic brown rice – 2 glasses
  • water – 5 glasses
  • medium carrots – 2
  • brown lentils – 1/4 glass
  • salt
  • onion – 1
  • Parmesan cheese grated
  • olive oil


Wash the rice and the lentils in cold water and put them in a saucepan with the cold water.
Add the chopped onion and the shredded carrots, put it on a source of heat and bring it to the boil.
When it comes to the boil turn the heat down to its lowest, add a 1/2 teaspoon of salt and let it simmer for about 40-45 minutes without stirring it.
Add a large spoon of olive oil and serve sprinkled with grated Parmesan cheese.
That’s all!



26 thoughts on “Brown Rice with Lentils, the healthy choice

  1. I love brown rice with lentils & every time I make it it's different as I throw in whatever I have. I always try to add pumpkin seeds & sunflower seeds for texture. I think I'll try this for dinner tonight


  2. My dad used to make brown rice all the time when I was growing up. I honestly haven't eaten it since because as a child all I wanted as the sticky white rice 😉 But this post reminds me I should give it another go…


  3. Questo piatto mi ricorda molto a uno dei miei piatti preferiti che mi cucinava sempre la nonna e che faccio anche io adesso. Adoro la combinazione lenticchie – riso. Bella ricetta!


  4. Such a wholesome and lovely looking recipe; we use lentils a lot in Turkish cuisine too, and have a similar recipe, where we add caramalised onions too. Look forward to trying yours with the parmesan!


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