Middle Eastern · Dinner
Lentil and Rice with Crispy Onions (Dairy-Free)
A Middle Eastern rice and lentil plate built on brown lentils and basmati rice simmered with cumin and cinnamon, finished with deeply caramelized crispy onions. Dairy-free throughout, olive oil replaces butter for richness. Served warm with a lemony dairy-free yogurt drizzle and fresh parsley.
$3
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
418Calories
15.2gProtein
16.5gFat
54.8gCarbs
4.2gSugar
10.4gFiber
578mgSodium
0mgChol
2.4gSat Fat
568mgPotassium
62mgCalcium
4.9mgIron
0mcgVitamin B12
8.1mgVitamin C
vegan
vegetarian
gluten-free
high-fiber
low-calorie
dairy-free
Instructions
1
Prep
Rinse brown lentils and basmati rice separately under cold running water until water runs mostly clear. Slice the onion thinly.
2
Simmer
Add rinsed lentils to a saucepan with water over medium-high heat, bring to a boil, reduce to low, and simmer uncovered 15 minutes until just tender.
3
Simmer
Stir rinsed rice, cumin, cinnamon, and salt into the saucepan with lentils, cover, and simmer over low heat 15 minutes until rice is tender and water absorbs.
4
Fry
Heat 2 tablespoons olive oil in a small skillet over medium heat. Add sliced onion and fry 12 to 15 minutes, stirring occasionally, until deeply golden and crisp.
5
Finish
Stir remaining 1 tablespoon olive oil and black pepper through the lentil and rice mixture off heat until glossy and evenly coated.
6
Whisk
Stir lemon juice into the dairy-free yogurt in a small bowl until smooth and loosened to drizzle consistency.
7
Plate
Spoon lentil and rice mixture onto a plate, scatter crispy onions over top, drizzle with lemony yogurt, and finish with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g brown lentils, cooked
- 4 oz114g basmati rice, cooked
- 22 medium onion
- 6 tbsp6 tbsp olive oil, divided
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 2 cup480ml water
- 1/2 tsp1/2 tsp salt, plus more to taste
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp coconut-based dairy-free yogurt
- 1 tsp1 tsp lemon juice
- 2 tbsp2 tbsp fresh parsley
