Middle Eastern Rice & Lentils

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups carrots, shredded (about 4)
• 2 tablespoons fresh lemon juice
• 2 teaspoons ground cumin
• kosher salt
• fresh ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 onion, halved and thinly sliced
• 2 garlic cloves, finely chopped
• 1/4 teaspoon 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 greek plain yogurt
• fresh cilantro, chopped for garnish

Recipe

• 1 toss the carrots with the lemon juice, 1/4 teaspoons each cumin and salt, and a few grinds of black pepper in a bowl; set aside.
• 2 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.
• 3 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 teaspoons salt. add 2 1/2 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.
• 4 stir the lentils into the rice. serve topped with the reserved carrot mixture and onion, the yogurt and cilantro.