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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 136.5
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 122.2 mg
  • Total Carbs: 23.4 g
  • Dietary Fiber: 4.3 g
  • Protein: 7.0 g

View full nutritional breakdown of Red Lentils and Rice with Carmelized Onions calories by ingredient
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Red Lentils and Rice with Carmelized Onions

Submitted by: EXENEC

Introduction

Adapted by a recipe at cookthink.com. This is a variation of the Middle Eastern dish mujadarra and would be easily vegetarian with vegetable broth. The original recipe called for basmati but I used the low glycemic Uncle Ben's converted long grain rice. Adapted by a recipe at cookthink.com. This is a variation of the Middle Eastern dish mujadarra and would be easily vegetarian with vegetable broth. The original recipe called for basmati but I used the low glycemic Uncle Ben's converted long grain rice.
Number of Servings: 8

Ingredients

    1 c. red lentils
    1 t kosher salt
    1 bay leaf
    2 T EVOO
    1 large onion
    2 t cumin (or more to taste)
    1/2 t paprika (or more to taste)
    1/4 t pepper
    1.5 c. rice (Uncle Ben's converted LG white rice)
    2 c low sodium, low fat chicken broth
    2 T lemon juice

Directions

Pick through/rinse lentils. Put in saucepan with 1/2 t salt, bay leaf and water to cover. Bring to boil and then simmer til tender (~10-15 min). Drain in colander.

Meanwhile, in large saute pan, heat oil over moderate heat. When shimmering, add onion and honey. Cover & cook, stirring often, til soft (10 min). Then uncover and cook until golden and carmelized (10-15 min).

Add 1/2 t salt to rice with cumin, paprika and pepper. Add rice & stir constantly til rice coated (2 min). Pour in chicken broth and lemon juice. Simmer until liquids absorbed and rice tender (10-15 min).

Combine lentils & rice and season to taste.

Makes 8 side dish servings (~2/3 c) or 4 main servings (1.5 c).

Number of Servings: 8

Recipe submitted by SparkPeople user EXENEC.






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