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Categories:
carrots lemon juice ground cumin kosher salt fresh ground black pepper extra-virgin olive oil onion garlic cinnamon cayenne pepper Basmati rice lentils low-fat greek plain yogurt fresh cilantro
Viewed: 46 - Published at: 8 years agoIngredients
- 2 cups carrots, shredded (about 4)
- 2 tablespoons fresh lemon juice
- 2 teaspoons ground cumin
- kosher salt
- fresh ground black pepper
- 14 cup extra-virgin olive oil
- 1 onion, halved and thinly sliced
- 2 garlic cloves, finely chopped
- 14 teaspoon cinnamon
- 14 teaspoon cayenne pepper
- 1 14 cups basmati rice
- 1 (15 ounce) can lentils, drained and rinsed
- 34 cup low-fat greek plain yogurt
- fresh cilantro, chopped for garnish
Method
- 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.
- 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 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.
- Stir the lentils into the rice.
- Serve topped with the reserved carrot mixture and onion, the yogurt and cilantro.
