Lentils and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup lentils1 cup rice .25 cup yellow onion1.5 - 2 cups of plain, low-fat yogurt2 tbsp Olive Oil1 cup Cucumber cubed (more or less - depends on taste) 1 clove Garlic2 cups Yogurt, plain, low fat0.25 tsp Kosher Salt (depends on taste)
Add one cup of water to one cup of lentils in a pot. Bring to boil, then cover and reduce to simmer. Let it simmer until water is absorbed.
Add one cup of rice and 1 3/4 cup water to the lentils. Also add salt and cumin for taste. The water should almost taste like salt water. Bring to boil again and let it simmer until water is absorbed.
While this is cooking cut up some cucumbers, add them to the yogurt in a bowl or cup, add some salt to taste and crushed garlic. Cover and refrigirate until ready to eat.
Chop up some onion, and heat up some olive oil. Fry the onion until dark brown, then move it onto a papertowel and pat dry. It'll make them crunchier.
When the rice and lentils are done, scoop some on the plate, pour some yogurt and cucumber mixtured on top, and sprinkle some of the fried onions. The onions bring some sweetness to the meal. Enjoy!
Makes about 4-5 servings, and stores for a few days in the fridge.
Number of Servings: 4
Recipe submitted by SparkPeople user ADINACALNAN.
Add one cup of rice and 1 3/4 cup water to the lentils. Also add salt and cumin for taste. The water should almost taste like salt water. Bring to boil again and let it simmer until water is absorbed.
While this is cooking cut up some cucumbers, add them to the yogurt in a bowl or cup, add some salt to taste and crushed garlic. Cover and refrigirate until ready to eat.
Chop up some onion, and heat up some olive oil. Fry the onion until dark brown, then move it onto a papertowel and pat dry. It'll make them crunchier.
When the rice and lentils are done, scoop some on the plate, pour some yogurt and cucumber mixtured on top, and sprinkle some of the fried onions. The onions bring some sweetness to the meal. Enjoy!
Makes about 4-5 servings, and stores for a few days in the fridge.
Number of Servings: 4
Recipe submitted by SparkPeople user ADINACALNAN.
Nutritional Info Amount Per Serving
- Calories: 353.2
- Total Fat: 9.4 g
- Cholesterol: 7.4 mg
- Sodium: 207.8 mg
- Total Carbs: 53.4 g
- Dietary Fiber: 4.3 g
- Protein: 14.3 g
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