Middle Eastern lentils and rice

1

PREP TIME

15 min

TOTAL TIME

1 h

Serves

4

Middle Eastern lentils and rice

Lentils. Photo, iStock.


Ingredients

  • 2 tbsp canola oil , divided
  • 2 red onions , thinly sliced
  • 1/4 tsp salt
  • 1 garlic clove , minced
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 900 mL sodium-reduced chicken broth
  • 1 cup green lentils
  • 1 cup basmati rice
  • 2 tbsp plain yogurt
  • 1 tbsp chopped mint

Instructions

  • HEAT a pot over medium-high. Add 1 tbsp oil, then onions and salt. Cook, stirring often, until almost soft, about 6 min. Reduce heat to medium. Continue cooking, stirring often, until golden brown, 9 to 10 more min. Add 1 to 2 more tbsp of water if bottom starts to brown. Transfer to a plate.
  • ADD remaining 1 tbsp oil to same pan. Stir in garlic, cumin and cinnamon. Cook for 30 sec. Stir in broth and lentils. Boil, then reduce heat to medium-low and simmer, covered, 10 min. Stir in rice and continue simmering until lentils are tender and liquid has been absorbed, 20 more min.
  • STIR in half of the prepared onions. Transfer to a platter.
    Top with remaining onions. Drizzle with yogurt and sprinkle with mint.

Nutrition (per serving)

  • Calories
  • 475,
  • Protein
  • 21 g,
  • Carbohydrates
  • 82 g,
  • Fat
  • 8 g,
  • Fibre
  • 9 g,
  • Sodium
  • 721 mg.
  • Excellent source of
  • Vitamin B6