Careme

Ingredients

• La Preferida® Lentils Dry Beans

  1/2 cup, rinsed and picked over $1.79
• Kroger® Enriched Long Grain White Rice

  1/3 cup, rinsed $1.79
• Jumbo Yellow Onions

  1 medium, thinly sliced $0.99
• Garlic

  2 cloves, minced $0.79
• Cucumber

  1 small or 1/2 large, diced $0.89
• Fresh Roma Tomato

  1 medium, diced $1.49
• Parsley

  1/3 cup chopped $1.29
• Fresh Organic Lemon - Each

  1 lemon, juiced, divided $1.29
• Olive oil

  3 tablespoons, divided
• Ground cumin

  1 teaspoon
• Ground coriander

  1/2 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  to taste
• Water or low-sodium broth

  2 cups, plus a splash if needed

Instructions

1. Thinly slice the onion, mince the garlic, rinse the lentils and rice separately, dice the cucumber and tomato, and chop the parsley; keep the salad vegetables undressed for now so they stay crisp.
2. In a medium saucepan, combine the lentils with 2 cups water or low-sodium broth, bring to a boil, then reduce to a steady simmer and cook uncovered for 18 minutes, until the lentils are partly tender.
3. While the lentils simmer, heat 2 tablespoons olive oil in a skillet over medium to medium-high heat; add the sliced onion and a pinch of salt and cook 15–18 minutes, stirring often, until deeply golden and browned at the edges.
4. Stir the garlic, cumin, coriander, and cinnamon into the onions for 30 seconds, then reserve about one-third of the onion mixture on a plate for topping.
5. Scrape the remaining spiced onions into the lentil pot, stir in the rinsed rice and 3/4 teaspoon kosher salt, cover, reduce heat to low, and simmer 16–18 minutes, until the rice is tender and the liquid is absorbed; add a small splash of water if the pot looks dry before the rice is done.
6. Turn off the heat and let the covered pot rest for 5 minutes, then fluff with a fork and season with half the lemon juice, black pepper, and more salt if needed.
7. Just before serving, toss the cucumber, tomato, parsley, remaining lemon juice, 1 tablespoon olive oil, a pinch of salt, and black pepper in a bowl.
8. Spoon the lentil-rice mixture into shallow bowls, top with the reserved browned onions, and serve the bright cucumber-tomato salad alongside or piled over the top.