Green Lentil-Rice with Yogurt Sauce
Green Lentil-Rice with Yogurt Sauce

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, green lentil-rice with yogurt sauce. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Green Lentil-Rice with Yogurt Sauce is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Green Lentil-Rice with Yogurt Sauce is something that I have loved my whole life. They are nice and they look wonderful.

Green Lentil-Rice with Yogurt Sauce spiceinthebox. Creating these Go Green Bowls with yogurt sauce. Back to this recipe, which Larson loves!

To begin with this particular recipe, we must prepare a few components. You can cook green lentil-rice with yogurt sauce using 17 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Green Lentil-Rice with Yogurt Sauce:
  1. Make ready Rice and Lentils:
  2. Get 2 Pound Onions, sliced 1/4 inch thick
  3. Take 1 1/2 Cup Vegetable Oil
  4. Prepare 1 1/4 Cup Green Lentils, Rinsed
  5. Make ready 1 1/4 Cup Basmati Rice
  6. Prepare 3 Garlic Cloves, minced
  7. Take 1 Tsp Coriander Powder
  8. Make ready 1/2 Tsp Cinnamon Powder
  9. Prepare 1/2 Tsp Chili Powder
  10. Get 1/2 Tsp Garam Masala
  11. Take 1 Tsp Sugar
  12. Get to taste Salt and Pepper
  13. Prepare Yogurt Sauce:
  14. Take 1 Cup Whole-milk yogurt
  15. Get 2 Tbs Lemon Juice
  16. Take 1/2 Tsp Garlic minced
  17. Take 1/2 Tsp Salt

Pour over the green beans and toss until well combined. With minty yogurt sauce on the side for dipping, they make a delicious, modern replacement for your traditional green bean casserole. A great foil for the richer dishes of the Thanksgiving table, these brightly flavored beans can be served warm or cold as a salad. With minty yogurt sauce on the side for dipping, they make a delicious, modern.

Instructions to make Green Lentil-Rice with Yogurt Sauce:
  1. Yogurt Sauce: Whisk all the ingredients together in bowl and refrigerate until serving time.
  2. Cook onions and oil on a large non stick pan over high heat, stirring often, until golden brown in color. It will take about 25-30 minutes. Drain onions in colander set in large bowl, reserving 3 tbs oil. Transfer onions to paper towel-lined baking sheet.
  3. Simultaneously, bring lentils, 4 cups water and 1 tsp salt to boil in medium saucepan over high heat. Reduce heat to low and cook until lentils are tender, 15 to 17 minutes. Drain and set aside.
  4. While onions and lentils cook, place rice in medium bowl, add hot water to cover by 2 inches and let stand for 15 minutes. Using hands, gently wash grains to release excess starch. Carefully pour off water. Repeat adding and poring off cold water 4 to 5 times until water runs almost clear.Drain rice in fine-mesh strainer.
  5. Heat 3 tbs reserved onion oil, garlic, coriander, cumin,cinnamon, Garam Masala, pepper and chili powder in same pan over medium heat until fragrant about 2 minutes. Stir in rice and cook, stirring occasionally until edges of rice begin to turn translucent for about 3 minutes. Stir in 2 1/4 cups water, sugar and salt to taste and bring to boil.
  6. Stir in lentils, reduce heat to low, cover and cook until all liquid is absorbed about 12 minutes.
  7. Remove pot from heat, lay clean folded dish towel underneath lid, and let sit for 10 minutes. Fluff rice and lentils with fork and half of onions. Transfer to serving platter and top with remaining onions.and Serve with yogurt sauce

Remove sauce from heat and stir in lemon zest, lemon juice and salt; let cool to warm. (If not using right away, transfer to container, cover and refrigerate until serving. When it as been sitting off the heat for a few minutes, whisk in the Greek yogurt, green chiles, and cumin. If you can't find this type of yogurt, you can use plain, regular yogurt from the grocery store. But in order to get the sauce to the desired thicker consistency, you need to suspend the yogurt in a cheesecloth for a couple of hours to drain some of the water. Meet my new favorite hot sauce!

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