Basmati rice scented with cinnamon and cumin gets tossed with protein-rich lentils in this veg-forward dish that pulls inspiration from mujadara—a simple Lebanese dish made with rice and lentils.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 454 calorie |
| Saturated Fat | 2 grams |
| Cholesterol | 0 milligrams |
| Sodium | 654 milligrams |
| Carbohydrates | 66 grams |
| Dietary Fiber | 11 grams |
| Protein | 14 grams |
Reviews
Awesome and easy
Probably would have been better if I hadn’t overcooked the onions! I would keep a close eye on them after eight minutes. This dish was very filling – the cayenne gave it a nice kick. Rather than use canned lentils, I cooked my own – other than adding some time to the overall dish, I think it turned out just fine.