Rice and Lentils with Ras el Hanout

Great as a side dish or as a whole meal. It’s a beautiful and aromatic dish, no one will believe you it was that easy to make!


  • 1.5 cup basmati rice, soaked in cold water for half an hour
  • ½ cup black lentils
  • 1 large onion, chopped
  • 3-4 tsp Ras el Hanout, or to taste
  • Olive oil
  • 1 red pepper
  • 2 tomatoes
  • 1 Tbsp tomato paste
  • 2-3 garlic cloves
  • Salt


  1. Use a blender (or a knife) to finely chop and mix the red pepper, tomatoes, tomato paste, garlic, and about 2 tbsp olive oil
  2. Cook the lentils in a pot with boiling water and salt for 15 minutes, drain the water and add a tbsp of olive oil. The lentils need to be cooked but still firm to bite
  3. Heat some olive oil in a separate pot and saute the onion until it’s slightly brown. Add the Ras el Hanout and mix
  4. Add the rice and fry with the chopped onion for 5 minutes
  5. Add the red paste that you made in step 1, and mix until the rice is thoroughly covered
  6. Add 2.5 cups water and bring to a boil. When water is boiling cover the pot and lower the heat. Cook for 20 minutes
  7. Turn heat off and add the lentils and mix. Cover again and let it sit covered for 20 minutes

Recipe and Photo reprinted with the permission of Romi Hefetz


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