Mediterranean Lentils & Rice

This dish is totally inspired by dear friends of mine. I was practically raised in their culture for many years as a young kid. A lot of the foods I prepare have a bit of Mediterranean inspiration! I love the fresh flavors like lemons and olive oil, with minced garlic, paired with protein like chicken or just on a huge bed of romaine lettuce with some cucumbers and tomatoes.

Its so hard for me to actually measure ingredients but I will try my best to give an estimate. Honestly, you guys, just measure with your taste! Especially the lemon dressing that I love to make! That, I never really measure. Some people don’t like dressing too lemony or too garlicky, so make it to your own taste and I promise you will want to drizzle that on almost everything!

Ingredients

• 1 c Brown Lentils

• 1.5 c Basmati Rice

• 3 Onions

• Salt (we use pink Himalayan salt)

• 4-6 T Light tasting olive oil

Yogurt Sauce

• 1 c Plain coconut yogurt

• 4 cloves Garlic

• 1 Lemon juiced

• 4 Persian cucumbers

• Salt to taste

• Handful of Fresh curly parsley or dill (optional)

In a large pot add 1 full cup of washed and drained lentils.

Add water about 3-4 inches above lentils and add a dash of salt. Boil on medium-high till tender. Usually about 20-30 minutes.

Add 1.5 cups of basmati rice, mix then cover. Drop the heat to your lowest setting. This is the part that is the easiest you guys, leave it be to do its thing! Resist the urge to mix. We don’t want mushy rice.

While the lentils are going, you can slice or dice your 3-4 onions. Add about 4 T of light tasting olive oil to a pan. Add your onions, sprinkle with salt then caramelize to your liking. This pairs so well with the lentils and rice!

In a food processor, add your cucumbers, garlic and lemon juice and pulse until ingredients are minced but not puréed. Season with salt to your taste. Add this to your plain coconut yogurt!

Once the lentils and rice are fully cooked, maybe about 30 mins or so….Add a layer of lentils and rice to a bowl then top with the caramelized onions. At this point, this is tasty as is but I like to add some of the yogurt sauce or a simple little cucumber and tomato salad. Enjoy! :)

Directions

1. In a large pot add 1 full cup of washed and drained lentils.

2. Add water about 2-3 inches above lentils and add a dash of salt. Boil on medium-high till tender. Usually about 20-30 minutes.

3. Add 1.5 cups of basmati rice, mix then cover. Drop the heat to your lowest setting. This is the part that is the easiest you guys, leave it be to do its thing! Resist the urge to mix. We don’t want mushy rice.

4. While the lentils are going, you can slice or dice your 3-4 onions. Add about 4 T of light tasting olive oil to a pan. Add your onions, sprinkle with salt then caramelize to your liking. This pairs so well with the lentils and rice!

5. In a food processor, add your cucumbers, garlic and lemon juice and pulse until ingredients are minced but not puréed. Season with salt to your taste. Add this to your plain coconut yogurt!

6. Once the lentils and rice are fully cooked, maybe about 30 mins or so….Add a layer of lentils and rice to a bowl then top with the caramelized onions. At this point, this is tasty as is but I like to add some of the yogurt sauce or a simple little cucumber and tomato salad. Enjoy! :)

We would love to hear your comments so please feel free to share your thoughts!

Stay safe, eat safe!

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