Red Lentils & Rice With Yogurt, Preserved Lemon & Pomegranate Recipe

Name: Red Lentils & Rice With Yogurt, Preserved Lemon & Pomegranate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Lentils and Rice; 1/2 cup red lentils, rinsed and picked over; 1/2 cup basmati rice, rinsed; 1 medium onion, diced; 3 cloves garlic, minced, divided; 3 teaspoons ground cumin; 1 teaspoon ground coriander; 1 pinch ground cinnamon; 1 pinch ground allspice; 1 pinch ground cloves; 1 3/4 cups boiling water; 1 teaspoon kosher salt; 1 tablespoon olive oil; Yogurt Sauce; 1/2 Greek yogurt (full fat recommended); juice of half a lemon; 1 tablespoon finely diced preserved lemon; 1/4 cup pomegranate arils (for garnish); cilantro leaves (for garnish)

Servings: persons

For the Lentils and Rice
1/2 cup red lentils, rinsed and picked over
1/2 cup basmati rice, rinsed
1 medium onion, diced
3 cloves garlic, minced, divided
3 teaspoons ground cumin
1 teaspoon ground coriander
1 pinch ground cinnamon
1 pinch ground allspice
1 pinch ground cloves
1 3/4 cups boiling water
1 teaspoon kosher salt
1 tablespoon olive oil
Yogurt Sauce
1/2 Greek yogurt (full fat recommended)
juice of half a lemon
1 tablespoon finely diced preserved lemon
1/4 cup pomegranate arils (for garnish)
cilantro leaves (for garnish)

1
Heat a 2-qt. sauce pan over medium heat. Add olive oil to pan. Cook onions until lightly browned around the edges, about 5 minutes. Add 2 minced garlic cloves and cook until fragrant, stirring constantly.
2
Stir in spices and cook until fragrant. You don't want them to stick and burn on the bottom of the pan. Add the lentils and rice and stir to coat in the spices. Pour in the boiling water. Bring to a boil, then reduce heat to low. Cover and cook for 20 minutes. Fluff the rice with a fork when done.
3
To make the yogurt sauce, combine yogurt, lemon juice, the remaining minced garlic and a pinch of kosher salt. The sauce should be thinned, but not watery. Garnish with preserved lemon (rind only).
4
Garnish the lentils and rice with pomegranate arils, cilantro leaves (if using) and serve with yogurt sauce.

1168

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the Lentils and Rice, 1/2 cup red lentils, rinsed and picked over, 1/2 cup basmati rice, rinsed, 1 medium onion, diced, and more.

Yes, Red Lentils & Rice With Yogurt, Preserved Lemon & Pomegranate falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Lentils & Rice With Yogurt, Preserved Lemon & Pomegranate

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