2 cups shredded carrots (about 4)
2 tablespoons fresh lemon juice
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 onion, halved and thinly sliced
2 cloves garlic, finely chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 1/4 cups basmati rice
1 15-ounce can lentils, drained and rinsed
3/4 cup low-fat plain Greek yogurt
Chopped fresh cilantro, for topping
- Toss the carrots with the lemon juice, 1/4 teaspoon each cumin and salt, and a few grinds of black pepper in a bowl; set aside.
- Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring often, until deep golden brown, about 12 minutes. Using a slotted spoon, remove about half of the onion to a paper towel-lined plate; set aside.
- Add the garlic, cinnamon, cayenne and the remaining 1 3/4 teaspoons cumin to the pan with the remaining onion. Cook, stirring, 1 minute. Stir in the rice and 3/4 teaspoon salt. Add 2 cups water and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 18 minutes.
- Stir the lentils into the rice. Serve topped with the reserved carrot mixture and onion, the yogurt and cilantro.