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Tomato Lentil Rice With Feta Yogurt
By Ifrah F. Ahmed · cooking.nytimes.com
4 to 6 servings
| prepRinse brown lentils | ||||||
| prepRinse jasmine rice | ||||||
| 2 tablespoons / 30 ml olive oil | Heat oil, cook onion 7 min | Add garlic, cook 1 min | Return lentils & onion-garlic, add rice, marinara, cilantro, spices | Cook 1 min, add water & salt, bring to boil | Simmer covered 12–15 min, rest 5 min | Fluff rice & serve with yogurt |
| 1 medium white onion, diced | ||||||
| 6 large garlic cloves, minced | ||||||
| ¾ cup / 150 g brown lentils, rinsed | Cook lentils 14 min, drain & rinse | |||||
| 1½ cups / 300 g jasmine rice, rinsed | ||||||
| ½ cup / 120 ml jarred marinara sauce | ||||||
| ½ cup / 15 g roughly chopped fresh cilantro | ||||||
| 1 tablespoon ground cumin | ||||||
| 2 teaspoons ground coriander | ||||||
| ½ teaspoon ground turmeric | ||||||
| Black pepper | ||||||
| 3 cups / 720 ml water | ||||||
| 1¼ teaspoons fine sea salt | ||||||
| ¾ cup / 180 ml plain Greek yogurt | Combine yogurt, garlic, dill, salt, lemon, feta & pepper | |||||
| 1 large garlic clove, finely grated | ||||||
| 1 tablespoon chopped fresh dill | ||||||
| ½ teaspoon fine sea salt | ||||||
| ¼ medium lemon, juiced | ||||||
| ¼ cup / 60 g crumbled feta | ||||||
| Black pepper | ||||||
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