Iraqi Lentils

Iraqi Lentils

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Sharon’s’s Kitchri 

2 cups basmati rice
1 cup red lentils
4 tablespoons oil, separated
1 large onion, diced
2 tomatoes, diced
1 teaspoon salt
2 teaspoons cumin
2 teaspoons turmeric
3 tablespoons tomato paste
4 cups water


1 medium onion, thinly sliced
1 teaspoon cumin
8 garlic cloves, cut into slivers

  1. Wash and drain rice. 

  2. Wash and drain lentils. 

  3. In large heavy-based pan, heat 2 tablespoons oil and sauté onion over low heat for 10 minutes or until golden.

  4. Add tomatoes and sauté for 2 minutes.

  5. Add rice and lentils and sauté for 2 to 3 minutes. Add salt, cumin and turmeric and stir for 1 minute.

  6. Add tomato paste, stir well, then slowly add water.

  7. Bring to boil, stir well lower heat to low and cover with tight-fitting lid.

  8. Cook 20-25 minutes.

  9. For garnish: In frying pan, heat 1 tablespoon oil, add onion and sauté until caramelized. Set aside. 

  10. Heat remaining oil, add cumin and garlic and sauté until slightly browned. 

  11. Garnish rice with onion and garlic mixture. 

Serves 6-8.

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