Lentil and Tomato Rice
Sometimes I just want an easy and quick dinner! I made this lentil and tomato rice recently and thought it would come in handy when you’re in a hurry. The crispy Air Fryer onions are optional, but if you ever have the time to make them, they’re well worth it!!!
- Servings: 4
- Preparation time: 10 minutes
- Cooking time: 15 minutes
Ingredients
Lentil Rice
- 2 tablespoons (30 ml) vegetable oil
- 4 tomatoes, diced (about 4 cups)
- 2 garlic cloves, minced
- 1 teaspoon (5 ml) crushed coriander seeds (or ground coriander)
- 1/2 teaspoon (2.5 ml) crushed cumin seeds (or ground cumin)
- 1/4 c. teaspoon (1.25 ml) hot pepper flakes
- 1 tablespoon (15 ml) honey
- 1 tablespoon (15 ml) balsamic reduction
- 1 can (540 ml) lentils, well rinsed and drained
- 3 cups (750 ml) cooked and cooled white rice
- 1/2 cup (125 ml) finely chopped fresh parsley
- 3/4 teaspoon (3.75 ml) salt
- Pepper, to taste
Toppings
- Crispy Air Fryer onions (optional)
- Seeds of 1 pomegranate
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Preparation
Lentil Rice
- Heat the oil in a non-stick frying pan over medium heat and cook the tomatoes for 5 minutes, stirring occasionally. Add the garlic, coriander seeds, cumin seeds and hot pepper flakes and continue cooking for 5 minutes. Add the honey, balsamic reduction and lentils and cook for a further 2 minutes. Add the rice, parsley, salt and pepper and stir well.
- Serve with crispy onions and pomegranate seeds.
