I LOVE LENTILS! I LOVE RICE! AND I LOOOOOVE YOGURT!! So today’s salt free / low sodium dish is (for me at least) a win-win-win. The recipe comes courtesy of my NEW! Stonyfield Farm Yogurt Cookbook. Part of my recent Stonyfield Recipe of the Month WINNERS PACKAGE!! (Yes, I realize I am tooting my own horn quite a lot here, but if I don’t toot it, who will?) The description reads: This warming blend of flavors and textures was co-created by Chef June Reznikoff, who currently hosts “Cooking with June,” a radio program of Oregon Public Broadcasting. All I can say is YUMMERS.
SODIUM CONTENT: 16 mg per serving
1 c. dried green or brown lentils
2 T. vegetable oil
2 medium onions, chopped
1 c. basmati or jasmine rice
2 1/2 c. water
1 bay leaf
1/8 t. coriander seeds
1/8 t. freshly ground black pepper
1/8 t. ground allspice
1/8 t. ground cinnamon
Rinse the lentils, then soak them in warm water for at least 2 hours.
Drain the lentils and set aside.
Heat the oil in a large saucepan or saute pan over medium-high heat. Add the onions and saute 10-15 minutes. Set aside 1 cup of the onions as garnish. Add the rice to the pan and cook, stirring, 1 minute.
Add the lentils, water, bay leaf and spices to the pan and stir to combine. Bring to a boil, then reduce heat to low and cover. Simmer about 20 minutes, stirring frequently, until lentils are tender. Add additional water as necessary.
Remove from heat and let stand covered 5 minutes. Remove bay leaf and fluff with a fork. Serve immediately, garnished with the remaining cup of onions and plain yogurt, if desired.