Egyptian Lentils and Rice

Happy Halloween! Aside from a vaguely orange tint to our lentil meal tonight (due to turmeric), there is nothing Halloween-ish about it, but it was the perfect day for a crockpot meal--I threw in the ingredients when Berkeley started his nap today, and it was ready for us to eat in the mad rush to carve pumpkins, eat dinner, get him in costume, and head out for some trick-or-treating.

This is one of my favorite crockpot recipes. Simple but with great flavor. (And here is Berkeley in his Charlie Chaplin costume!)

Egyptian Lentils and Rice

Serve with tahini sauce, chopped tomatoes, and chopped romaine lettuce on top. Great with warm pita bread.


1 1/2 tablespoons olive oil
1 cup onion, chopped
1 c. brown lentils, rinsed
1 tsp. garlic salt
1 tablespoon cumin, ground
1 teaspoon turmeric, ground
3/4 cup brown rice
6 cups water
salt and pepper to taste

Sautee onion in olive oil in a skillet until soft. Add to the crockpot with the remaining ingredients, including the water, and cover. If cooking the dish all day, set heat to low for 6 to 8 hours; otherwise leave on high setting 3 to 4 hours. At the end, add salt and pepper to taste.

Serves 6