Rice with lentils and carrots in lemon dressing

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 454, total fat 2 G., saturated fats 1 G., proteins 14 G., carbohydrates 66 G., fiber 6 G., cholesterol 0 mg, sodium 654 mg, sugar 5 G.

Basmati rice seasoned with cinnamon and cumin is paired with protein-rich lentils in this vegetable-packed side dish. The recipe is inspired by mujadara, a Middle Eastern rice and lentil dish. This simple yet healthy combination of grains, legumes, onions, carrots, and spices is perfect for winter.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups grated carrots (about 4 pcs.)
2 tablespoons freshly squeezed lemon juice
2 tsp ground cumin
1/4 cup extra-virgin olive oil
1 onion, halved and thinly sliced into half rings
2 cloves garlic, finely chopped
1/4 tsp ground cinnamon
1/4 tsp cayenne pepper
1 and 1/4 tbsp. basmati rice
1 can (425 g) canned lentils, rinsed
3/4 cup low-fat Greek yogurt
Chopped fresh cilantro, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: basmati rice, carrot, lentils, ground cayenne pepper, cinnamon, cumin, lemon juice

Cooking the dish according to the recipe:

Combine carrots in a bowl with lemon juice, 1/4 teaspoon each cumin and salt, and a few grinds of black pepper; set aside.
Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring frequently, until deep golden brown, about 12 minutes. Using a slotted spoon, transfer about half the onion to a paper towel-lined plate and set aside.

Add the garlic, cinnamon, cayenne pepper, and the remaining 1 3/4 teaspoons of cumin to the pan with the remaining onions. Cook, stirring, for 1 minute. Add the rice and 3/4 teaspoon of salt. Add 2 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 18 minutes.
Add lentils to the rice. Serve with the carrot and onion mixture, yogurt, and cilantro.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Healthy dinners / Calorie content of prepared meals / Vegetarian dishes / Winter dishes / Main courses / Cereals, legumes / Food Network - recipes

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