 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
I got this recipe from Cornell Cooperative Extension. I helped make this at cooking on a budget cooking class. This was the first time I cooked with or tried lentils. I thought this was so good tasting and very easy to make. Ingredients:
1 cup green lentils or 1 cup brown lentils |
2 tablespoons canola oil or 2 tablespoons olive oil |
2 medium yellow onions, chopped |
1 cup rice (brown rice recommended) |
2 1/2 cups water |
1 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon coriander seed |
1/8 teaspoon ground allspice |
1/8 teaspoon ground cinnamon (optional) |
1 bay leaf |
1 cup nonfat plain yogurt (optional) |
Directions:
1. Rinse lentils. If possible, soak in warm water for at least 2 hours. Drain and set aside. If you don't soak the lentils, they may need more water and take longer to cook.
2. Heat the oil in a large saucepan over medium-high heat. Add the onions, and saute until golden brown about 10-15 minutes. Set aside 1 cup of the sauteed onions for garnish. Add the rice to the onions and saute until well coated with oil, about 1 minute.
3. Add lentils, water, salt, pepper, spices and bay leaf. Bring to a boil, reduce heat and cook covered over low heat for 20 minutes.
4. Remove from heat and let stand for 5 minutes. Remove bay leaf. Fluff lentils with a fork. Serve on a large platter and scatter the remaining 1 cup of sauteed onions on top. Garnish with non-fat yogurt if desired. Be sure to taste for seasoning.
|
|