lebanese

Lentils and Rice with Crispy Onions

Name: Lentils and Rice with Crispy Onions
Yield: 1 serving
Cuisine: lebanese
Ingredients: 70 g brown lentils (dry); 70 g long grain rice; 192 g onion; 17 g olive oil; 3 g ground cumin; 13 g lemon juice; 105 g plain yogurt; 2 g salt; 0.87 g black pepper

This simmered dish pairs brown lentils with long grain rice, onion and ground cumin. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

26 g Protein

89 g Carbohydrates

22 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

70g brown lentils (dry) 246 kcal
70g long grain rice 91 kcal
192g onion 77 kcal
17g olive oil 150 kcal
3g ground cumin 11 kcal
13g lemon juice 4 kcal
105g plain yogurt 64 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

brown lentils (dry)
Rinse lentils. Simmer lentils in water until just tender, 12 to 15 minutes; drain if needed and set aside.
onionolive oil
Thinly slice the onion. Heat olive oil in a skillet and fry the onions over medium heat until deep golden and crisp, 12 to 15 minutes. Remove onions to a paper towel; reserve the oil in the pan.
brown lentils (dry)long grain riceonionolive oilground cuminsalt
Add rice to the onion oil and toast 1 minute. Add cooked lentils, cumin, salt, and enough water to cover by about 1/2 inch; simmer covered until rice is tender, 12 to 15 minutes.
lemon juice
Stir in lemon juice and adjust seasoning. Let rest 5 minutes, then fluff with a fork.
onionplain yogurt
Serve topped with the crispy onions and a dollop of yogurt on the side.