Fragrant Red Lentils With Rice Recipes

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LENTILS AND RICE WITH CARAMELIZED ONIONS RECIPE BY TASTY



Lentils and Rice With Caramelized Onions Recipe by Tasty image

Here's what you need: medium red onion, olive oil, water, medium red onion, garlic, olive oil, green lentil, long grain rice, salt, cumin, cinnamon, bay leaf, fresh parsley, lemon, greek yogurt

Provided by Andrew Ilnyckyj

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 medium red onion, thinly sliced
1 tablespoon olive oil
3 ½ cups water
½ medium red onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 cup green lentil
1 cup long grain rice
1 teaspoon salt
1 teaspoon cumin
½ teaspoon cinnamon
1 bay leaf
1 bunch fresh parsley
1 lemon
½ cup greek yogurt

Steps:

  • In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.
  • Add the water, green lentils, and salt to the large pot. Bring to a boil.
  • Cover with lid and simmer for 10 minutes.
  • To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.
  • NOTE: This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.
  • Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.
  • Cook covered for about 15 minutes, or until rice is cooked.
  • Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.
  • Enjoy!

Nutrition Facts : Calories 473 calories, Carbohydrate 82 grams, Fat 8 grams, Fiber 7 grams, Protein 20 grams, Sugar 8 grams

FRAGRANT RED LENTILS WITH RICE



Fragrant Red Lentils With Rice image

From Cooking Light. 409 calories, 9.3 g fat, 20.6 g protein, 63.4 g carb, 9.5 g fiber 13 mg cholesterol.

Provided by ratherbeswimmin

Categories     Lentil

Time 1h40m

Yield 5 serving(s)

Number Of Ingredients 19

1 tablespoon vegetable oil
1 cup diced onion
1 teaspoon grated fresh ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 garlic cloves, minced
2 bay leaves
3 cups water
1 1/2 cups dried red lentils
3/4 teaspoon salt
2 tablespoons butter or 2 tablespoons margarine
3/4 cup chopped green onion
1 tablespoon seeded minced jalapeno pepper
3 tablespoons fresh lime juice
2 tablespoons minced fresh cilantro
1 teaspoon garam masala
2 1/2 cups hot cooked brown basmati rice or 2 1/2 cups brown rice
5 tablespoons low-fat plain yogurt

Steps:

  • Let the oil get heated in a large saucepan over medium-high heat.
  • Add diced onion and stir/saute for 6 minutes or until onion starts to brown.
  • Add in ginger and next 5 ingredients; stir/saute for 1 minute.
  • Add 3 cups water, lentils, and salt; bring to a boil.
  • Cover, lower the heat, and simmer for 20 minutes or until lentils are tender; throw out bay leaves.
  • Melt the butter in a small skillet over medium heat.
  • Add in green onions and jalapeno pepper; stir/saute for 5 minutes.
  • Add to lentil mixture along with lime juice, cilantro, and garam masala; stir to combine.
  • To serve: put 1/2 cup rice into a shallow bowl; spoon 3/4 cup lentil mixture over rice for each serving; top with 1 tablespoon yogurt for each serving.

Nutrition Facts : Calories 651.8, Fat 11.1, SaturatedFat 4, Cholesterol 12.8, Sodium 407.8, Carbohydrate 115, Fiber 22, Sugar 6.7, Protein 23.8

RED LENTILS WITH RICE



Red Lentils with Rice image

Categories     Rice     Lentil     Boil

Yield makes 4 to 6 servings

Number Of Ingredients 7

2 tablespoons corn, grapeseed, or other neutral oil
1 large onion, chopped
1 tablespoon Fragrant Curry Powder (page 593) or any not-too-strong curry powder or garam masala (page 594)
3/4 cup dried red lentils
1 cup long-grain rice
Salt and black pepper to taste
2 tablespoons butter, optional

Steps:

  • Put the oil in a large skillet or flameproof casserole with a lid over medium-high heat; a minute later, add the onion and cook, stirring occasionally, until it begins to brown on its edges, about 5 minutes. Stir in the curry powder, then 3 cups water. Bring to a boil and add the lentils and rice. Bring back to a boil, then cover and adjust the heat so the mixture simmers steadily.
  • Cook until the rice and lentils are tender, about 20 minutes. Uncover and, if necessary, boil off excess water. Season with salt and pepper, then stir in the butter if you're using it. When it has been incorporated, turn off the heat and serve.

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  • Heat the vegetable oil in a large saucepan over medium-high heat. Add diced onion, and sauté 6 minutes or until onion begins to brown. Add the ginger and next 5 ingredients (ginger though bay leaves), and sauté for 1 minute. Add 3 cups water, lentils, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Discard bay leaves.
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