MIDDLE EASTERN RICE & LENTILS
Prep time: 15 min
Cook time: 25 min
2 cups Carrots, shredded
2 Tablespoons Lemon Juice
2-3 teaspoon Ground Cumin
Salt and black pepper, to taste
1 medium Onion, thinly sliced
2 cloves Garlic , minced
1/4 cup Extra Virgin Olive Oil
1/4 teaspoon Cinnamon
2 teaspoons Mama Jen's Salt Free Spice Blend
1 1/2 cups Basmati or Jasmine Rice
1 can Lentils, drained
1/2 cup Greek Yogurt
2 tablespoons Cilantro, finely chopped
1 cup Chicken Broth
Toss shredded carrots and lemon juice, 1/4 teaspoon cumin, salt and pepper. Set aside.
Heat olive oil in medium saucepan over medium heat. Saute onion, until golden brown. Remove half of the pan of onions, drain and set aside.
Add garlic, cinnamon, cumin and Mama Jen's to the onion mixture. Cook, stirring for about 3 minutes. Stir in rice and salt. Add chicken broth and 1 1/2 cups of water and bring to a boil. Reduce the heat to low, cover and cook until rice is tender. About 20 minutes.
Add lentils to rice mixture and stir. Serve with carrot and onion mixture. Top with yogurt and cilantro.
Mama Jen’s contains no salt. Other ingredients in this recipe may contain sodium. Please check contents of products used if you are on a no salt or lo-so diet. Click HERE for more information.