Middle Eastern Rice and Lentils

Total Time:
40 min
Prep:
30 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 cups shredded carrots (about 4)
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons ground cumin
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 onion, halved and thinly sliced
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 1/4 cups basmati rice
  • 1 15 -ounce can lentils, drained and rinsed
  • 3/4 cup low-fat plain Greek yogurt
  • Chopped fresh cilantro, for topping
Directions
  • Toss the carrots with the lemon juice, 1/4 teaspoon each cumin and salt, and a few grinds of black pepper in a bowl; set aside.

  • Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring often, until deep golden brown, about 12 minutes. Using a slotted spoon, remove about half of the onion to a paper towel-lined plate; set aside.

  • Add the garlic, cinnamon, cayenne and the remaining 1 3/4 teaspoons cumin to the pan with the remaining onion. Cook, stirring, 1 minute. Stir in the rice and 3/4 teaspoon salt. Add 2 cups water and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 18 minutes.

  • Stir the lentils into the rice. Serve topped with the reserved carrot mixture and onion, the yogurt and cilantro.

  • Photograph by Antonis Achilleos


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