Ingredients
4
4 servings
- •1 tablespoon olive oil
- •½ medium red onion, diced
- •2 cloves garlic, minced
- •3 ½ cups water
- •1 cup green lentils
- •1 teaspoon salt
- •1 cup long grain rice
- •½ teaspoon ground cinnamon
- •1 teaspoon ground cumin
- •1 dried bay leaf
- •1 tablespoon olive oil
- •1 medium red onion, thinly sliced
- •1 bunch finely chopped fresh parsley
- •1 lemon, cut into wedges
- •½ cup greek yogurt
Instructions
- Make the lentils and rice: Heat the olive oil in a large pot with a lid over medium heat. Add the diced red onion and minced garlic and sauté until translucent, about 5 minutes.
- Add the water, lentils, and salt and bring to a boil. Cover with the lid and simmer for 10 minutes.
- Meanwhile, make the caramelized onions: Heat the olive oil in a large skillet over low heat. Add the sliced onion and cook, stirring frequently to prevent burning, until completely soft, dark brown, and caramelized, 25–30 minutes.
- Add the rice, cinnamon, cumin, and bay leaf to the pot with the lentils. Stir to combine. Cover again and cook for about 15 minutes, until the rice is tender.
- Serve the lentils and rice topped with the caramelized onions and parsley, with lemon wedges and Greek yogurt alongside, if desired.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 354
- Carbohydrate: 59g
- Fat: 7g
- Fiber: 4g
- Protein: 12g
- Sugar: 7g
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