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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toss the carrots with the lemon juice, 1/4 teaspoons each cumin and salt, and a few grinds of black pepper in a bowl; set aside. | 2. 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. | 3. 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 teaspoons salt. Add 2 1/2 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. | 4. Stir the lentils into the rice. Serve topped with the reserved carrot mixture and onion, the yogurt and cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	2	cups	shredded	104.96	24.5248	2.3808	0.6144
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	1		halved sliced	64.0	14.944	1.76	0.16
garlic clove	2		chopped	-	-	-	-
cinnamon	1/4	teaspoon		-	-	-	-
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
basmati rice	1 1/4	1/4		-	-	-	-
lentil	1	can	drained rinsed	122.3688	25.5589	10.3436	0.6349
plain yogurt	3/4	cup		-	-	-	-
cilantro			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.