I wasn’t expecting too much out of this dish, but boy! Did it surprise me! This dish was EXCELLENT. My 7 year old said it was the “best dinner ever!” Don’t leave anything out, like the carrots…those on top are really good! This was so easy to make, and is really good served with some naan on the side. One of our new favorite meals!
Middle Eastern Rice and Lentils
(Food Network Magazine, May 2014)
time needed: 40 min.
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 (forgot to use)
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.