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Milk Street Lebanese Lentils And Rice Recipe

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Milk street Lebanese lentils, rice and crispy onions 5/5 Lentils and rice, Lentils, Crispy onions
Milk street Lebanese lentils, rice and crispy onions 5/5 Lentils and rice, Lentils, Crispy onions from www.pinterest.com

Description

Milk Street Lebanese Lentils and Rice recipe is a classic Middle Eastern recipe that is hearty, filling, and packed with flavor. This dish is made with lentils, rice, and caramelized onions, and is seasoned with warm spices such as cinnamon, allspice, and cumin. The addition of tangy pomegranate molasses and fresh parsley adds a bright, fresh note to the dish.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 1 cup basmati rice
  • 1 cup brown lentils
  • 5 cups water
  • 1/4 cup extra-virgin olive oil
  • 2 medium onions, halved and thinly sliced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1/4 cup pomegranate molasses
  • Salt and pepper
  • 1/4 cup chopped fresh parsley

Equipment

  • Large saucepan with lid
  • Large skillet

Method

  1. Rinse the rice and lentils under cold running water.
  2. In a large saucepan, combine the rice and lentils with 5 cups of water. Bring to a boil over high heat, then reduce the heat to low and cover the pot. Cook until the rice and lentils are tender and the water has been absorbed, about 30 minutes.
  3. While the rice and lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until they are caramelized and golden brown, about 20 minutes.
  4. Add the cinnamon, allspice, and cumin to the skillet and cook for 1-2 minutes, until fragrant.
  5. Add the pomegranate molasses to the skillet and stir to combine.
  6. When the rice and lentils are cooked, add the onion mixture to the pot and stir to combine. Season with salt and pepper to taste.
  7. Stir in the chopped parsley and serve hot.

Notes

This recipe can be made vegan by using vegetable broth instead of water.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains:
  • Calories: 358
  • Protein: 12g
  • Fat: 11g
  • Carbohydrates: 53g
  • Fiber: 10g

Recipe Tips

To save time, you can prepare the rice and lentils in advance and store them in the refrigerator until you are ready to use them. Simply reheat them in the microwave or on the stovetop before adding the onion mixture. For an extra burst of flavor, you can add a handful of raisins or chopped dates to the onion mixture while it is cooking. This will add a natural sweetness to the dish that complements the warm spices and tangy pomegranate molasses.

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