Our weekends have been pretty busy recently so my husband, The Weekend Chef, hasn't had that much of a chance to really get to cook. A couple of Sundays ago we had been visiting our neighbors and had spent most of the afternoon outside. By the time we got back home I was exhausted and ended up taking a nap on the couch while my kids watched a show. I had my husband, who was responsible for cooking dinner make this. This was one of those recipes that I had picked out awhile ago and had all the ingredients for. Although it takes a little time to cook, it was easy to make. Although I'm trying to eat more lentils and other "good-for-me" foods, I wasn't a big fan of this dish. The onions and yogurt really helped make it palatable for me. The kids barely ate theirs. But please don't let the opinion of someone who doesn't really like lentils sway you! My husband who does like lentils enjoyed this.
allrecipes.com - by Melissa Mueller
Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
6 tablespoons olive oil
1 large white onion, sliced into rings
1 1/3 cups uncooked green lentils
3/4 cup uncooked long-grain white rice
salt and pepper to taste
1/4 cup plain yogurt
1.Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
2.Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
3.Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
4.Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.
Family Rating: 1 thumb up.