By emensah m
Rinse the brown lentils under cold water. Place them in a pot with 600 ml of water and a pinch of salt. Bring to a boil, then reduce the heat and let simmer for 15 minutes.
Rinse the brown rice under cold water. Add the rice to the pot with the lentils after 15 minutes of cooking. Stir, cover the pot, and let cook for an additional 20 minutes, or until both the lentils and rice are tender.
While the lentils and rice are cooking, heat 2 tbsp olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring frequently, until they are golden brown and caramelized, about 15-20 minutes.
In a bowl, combine the plain low‑fat yogurt with the grated cucumber, 2 tbsp of lemon juice, chopped fresh mint, salt, and black pepper. Mix well to make the yogurt sauce. Adjust seasoning with more salt or lemon juice as needed.
Once the lentils and rice are cooked, drain if necessary. Then, stir in 1 tsp of ground cumin, season with salt and black pepper to taste.
To serve, place a portion of the lentil and rice mixture on a plate, top with caramelized onions, and serve the cucumber mint yogurt sauce on the side.
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This Middle Eastern Vegetarian Main Course recipe is ready in 45 minutes and features brown lentils, brown rice, large onions and other delicious ingredients. Contains 350 calories total.
Rinse the brown lentils under cold water. Place them in a pot with 600 ml of water and a pinch of salt. Bring to a boil, then reduce the heat and let simmer for 15 minutes.
Rinse the brown rice under cold water. Add the rice to the pot with the lentils after 15 minutes of cooking. Stir, cover the pot, and let cook for an additional 20 minutes, or until both the lentils and rice are tender.
While the lentils and rice are cooking, heat 2 tbsp olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring frequently, until they are golden brown and caramelized, about 15-20 minutes.
In a bowl, combine the plain low‑fat yogurt with the grated cucumber, 2 tbsp of lemon juice, chopped fresh mint, salt, and black pepper. Mix well to make the yogurt sauce. Adjust seasoning with more salt or lemon juice as needed.
Once the lentils and rice are cooked, drain if necessary. Then, stir in 1 tsp of ground cumin, season with salt and black pepper to taste.
To serve, place a portion of the lentil and rice mixture on a plate, top with caramelized onions, and serve the cucumber mint yogurt sauce on the side.
Calories per Serving: 350
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