Trigrano Rice with Black Lentils
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 200 g of Trigrano rice (but you can use any kind of rice you like)
  • 100 g of stew of Beluga black lentils
  • 1 large carrot, finely chopped
  • 1 onion, halved and thinly sliced
  • a handful of fresh basil
  • 1 tablespoon extra-virgin olive oil
  • sea salt and pepper to taste
  1. In a small saucepan bring water to a boil and let the black lentils cook for about 30 minutes, or until al dente. The proportion is 3:1 (3 parts of water for 1 part of lentils).
  2. Meanwhile, wash the vegetables (the carrot and onion) very well under cold water and chop them thinly.
  3. In an second medium saucepan heat the olive oil on low heat and add the onion. Stir-fry it for 2 minutes and add the rice (wash it very well beforehand) and carrot. Once the onion is golden, add water and let it cook for approximately 20 minutes, in my case.
  4. Watch out for the instructions on the package as it depends on which type of rice you are going to use.
  5. Once the rice is done, serve it on a plate and add the lentil stew on the top. Sprinkle it with fresh basil. Bon app├ętit!
Get creative, use the ingredients you have at hand and stay healthy! Make sure you only "cook it fit".
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