Description of the dish: This flavorful and filling vegetarian lentil and rice dish is the perfect meal for a fall night. The spices will leave you going back for seconds!
This recipe makes 6 servings.
Time to prep: 10 minutes
Time to cook: 35 minutes
Ingredients:
- 5 Tbsp Butter
- 1 Large chopped onion
- 1 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cinnamon
- pinch of cayenne pepper
- salt/pepper to taste
- 2 Tbsp tomato paste
- 1 large minced garlic
- 4 cups chicken broth
- 2 cups water
- 1 1/2 cups lentils
- 1 lemon
- 2 tsp. paprika
- 2 TBS chopped cilantro
- 2 cups rice
Cooking instructions:
- In a large skillet, melt 2 Tbsp of butter with the chopped onion.
- Cook until onions are soft and translucent.
- Add spices (coriander, cumin, ginger, cinnamon, cayenne pepper, and salt/pepper to taste).
- Cook for 30 seconds to allow spices to bloom.
- Add tomato paste and garlic.
- Cook for 1 minute, constantly stirring.
- Add chicken broth, water, and lentils.
- Simmer on medium, stirring occasionally until lentils are tender.
- Turn off heat, and stir in juice from 1/2 lemon.
- For rice - Make rice in rice maker or sauce pan. 3 cups water, 2 cups rice
- Butter Sauce - Melt 3 Tbsp butter, paprika and chopped cilantro in small pan.
- Drizzle butter sauce over rice/lentils.
- Serve with lemon slices.
Additional notes: You can use any type of lentil or long grain white rice. Cooking time will vary depending on grain type.
Submitted by: Hannah Simonson, Office of the Registrar
