Red Lentil Rice

Loaded with flavor, this rice and lentil recipe makes a satisfying side dish accompaniment to grilled meats.

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  • 1/2 cup chopped onion (1 medium)
  • 1 teaspoon cumin seeds, crushed
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 1/3 cups uncooked basmati rice or long grain rice
  • 2 14 ounce can chicken broth
  • 1/2 cup water
  • 1 cup frozen peas
  • 1/2 cup dry red lentils, rinsed and drained
  • 1/4 cup snipped fresh mint
  • 1 teaspoon garam masala
  • 1 recipe Yogurt Raita
Yogurt Raita
  • 1 6 ounce carton plain yogurt
  • 3/4 cup chopped, seeded cucumber (1 small)
  • 1/2 cup chopped, seeded tomato (1 medium)
  • 1 tablespoon snipped fresh mint
  • 1/8 teaspoon salt
  • Dash ground black pepper

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In a 4-quart Dutch oven cook and stir onion, cumin seeds, salt, cayenne pepper, and garlic in hot oil over medium heat for 2 minutes; add rice. Cook and stir for 1 minute more. Carefully add broth and water. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
Stir peas and lentils into onion mixture. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes more or until lentils are just tender. Remove Dutch oven from heat; stir in mint and garam masala. Let stand, covered, for 5 minutes before serving. Serve with Yogurt Raita. Makes 6 main-dish servings.
Yogurt Raita
In a medium bowl stir together yogurt, cucumber, tomato, mint, salt, and black pepper.

nutrition information

Per Serving: cal. (kcal) 274, Fat, total (g) 3, chol. (mg) 3, sat. fat (g) 1, carb. (g) 50, fiber (g) 4, pro. (g) 10, sodium (mg) 827, Potassium (mg) 333, calcium (mg) 91, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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