Middle Eastern lentils and rice

Prep 15 min
Total 1 hour
Serves 4



2 tbsp
canola oil, divided
red onions, thinly sliced
1/4 tsp
garlic clove, minced
1/2 tsp
1/2 tsp
900 mL
sodium-reduced chicken broth
1 cup
green lentils
1 cup
basmati rice
2 tbsp
plain yogurt
1 tbsp
chopped mint


  • HEAT a pot over medium-high. Add 1 tbsp oil, then onions and salt. Cook, stirring often, until almost soft, about 6 min. Reduce heat to medium. Continue cooking, stirring often, until golden brown, 9 to 10 more min. Add 1 to 2 more tbsp of water if bottom starts to brown. Transfer to a plate.
  • ADD remaining 1 tbsp oil to same pan. Stir in garlic, cumin and cinnamon. Cook for 30 sec. Stir in broth and lentils. Boil, then reduce heat to medium-low and simmer, covered, 10 min. Stir in rice and continue simmering until lentils are tender and liquid has been absorbed, 20 more min.
  • STIR in half of the prepared onions. Transfer to a platter.
    Top with remaining onions. Drizzle with yogurt and sprinkle with mint.


Calories 475, Protein 21 g, Carbohydrates 82 g, Fat 8 g, Fibre 9 g, Sodium 721 mg. Excellent source of Vitamin B6
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