Brazilian Roasted Garlic Lentil and Rice Bowl

About This Recipe

Lentils (lentilhas) are a New Year's Eve tradition in Brazil, eaten for good luck and prosperity, but they also show up year-round in simple lunches alongside rice, similar to arroz com feijao but made with lentils instead of black beans. This bowl leans into that everyday version: lentils simmered with bay leaf until tender but still holding their shape, tossed with roasted garlic, olive oil and lime. Roasting the garlic mellows its bite into something sweet and spreadable, which gets whisked into the lentils along with a little cumin for warmth. The rice cooks separately so it stays fluffy and doesn't turn the whole bowl mushy. It's a practical, protein-and-fiber-forward lunch that reheats well, closer to what a Brazilian home cook packs for a workday meal than a restaurant dish, and it holds up over several days in the fridge without losing texture.

Ingredients

Serves 4

• 1.5 cupsdried brown or green lentils(rinsed)
• 1 headgarlic
• 3 tbspolive oil(divided)
• 1onion(diced)
• 2bay leaves
• 1 tspground cumin
• 4 cupswater or vegetable stock
• 1.5 cupslong-grain white rice
• 2 tbsplime juice
• 1 tspfine sea salt
• 0.5 cupcilantro or parsley(chopped)

Instructions

1. 1

   Roast the garlic

   Heat oven to 200C/400F. Slice the top off the garlic head, drizzle with 1 teaspoon oil, wrap in foil and roast 35-40 minutes until soft and golden. Squeeze cloves out once cool enough to handle.

2. 2

   Cook the rice

   Rinse rice, then simmer with 2.5 cups water and a pinch of salt, covered, for 16-18 minutes until fluffy.

3. 3

   Start the lentils

   In a pot, heat 1 tablespoon oil and cook onion 5 minutes until soft. Add cumin and cook 30 seconds until fragrant.

4. 4

   Simmer the lentils

   Add lentils, bay leaves and 4 cups water or stock. Bring to a boil, then reduce to a simmer and cook uncovered 20-25 minutes until tender but not falling apart.

   Salt the lentils only near the end of cooking, since salting too early can toughen the skins.

5. 5

   Finish the lentils

   Drain any excess liquid, remove bay leaves, then stir in the roasted garlic, remaining olive oil, lime juice and salt. Mash a few of the garlic cloves right into the pot for body.

6. 6

   Assemble the bowls

   Spoon rice into bowls, top with the garlicky lentils, and finish with fresh cilantro or parsley.

Variations

• •

  Add diced carrots and celery with the onion for a heartier, more traditional lentil base.

• •

  Stir in a spoonful of tomato paste with the cumin for a deeper, slightly sweet red hue.

• •

  Top with sliced avocado and a fried egg to turn it into a fuller dinner.

Storage

Refrigerate lentils and rice in separate airtight containers for up to 4 days. Reheat with a splash of water in a covered pan or microwave until steaming.

Frequently Asked Questions