- PrepPreparation time25 minutes
- CookCooking time20 minutes
- ServesServes2
- Nutrition (per serve)Nutrition (per serve)Protein: 25gSodium: 985mg
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Print- Half cup brown or green lentils (your preference) fresh or canned
- Half cup basmati rice or long-grain
- 1 brown onion, sliced thinly
- 2 tablespoons olive oil
- Half cup low sodium vegetable stock or chicken stock
- Half teaspoon ground cumin
- One quarter teaspoon ground cinnamon
- Salt and pepper to taste
- Plain Greek yoghurt
- 1 small zucchini, sliced
- 1 small eggplant, sliced
- 1 red capsicum, sliced
- Add lentils in a saucepan with water and bring to boil, reduce heat and simmer for 10 minutes until just tender but not mushy. Drain and set aside. If you are using canned lentils, you can skip this step.
- In a pan heat olive oil and add sliced onions and vegetables, season with salt and pepper.
- Cook rice as per your preference and set aside.
- Combine the vegetables, onion, cooked lentils and rice, add spices (cumin and cinnamon) in the pan and lightly stir-fry.
- Fluff with a fork and serve with fresh Greek yoghurt.