Main Dishesbonappetit4.3
Spring-y Rice and Lentils with Coconut Yogurt
Inspired by Middle Eastern mujadara, this rice and lentil pilaf gets a seasonal spin thanks to a tumble of spring-y green vegetables and flavorful tadka.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Add 3 medium onions, thinly sliced, and sprinkle with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cook, stirring occasionally, until golden brown and frizzled around the edges, 9–⏱️ 11 minutes. Add 4 garlic cloves, thinly sliced, and cook, stirring often, until softened, about ⏱️ 2 minutes.
medium onions, thinly sliced3
2
Pour in 2½ cups water and bring to a boil. Add ½ cup brown or green lentils, reduce heat, and simmer until cooked through but still al dente, 20–⏱️ 25 minutes. Add 1¼ cups basmati or other long-grain rice, rinsed, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; stir to combine. Cover and reduce heat to low. Cook until lentils and rice are tender, 20–⏱️ 25 minutes.
¼ cups basmati or other long-grain rice, rinsed1
3
Uncover pot and quickly scatter 1 bunch asparagus, trimmed, thinly sliced, and 1 cup frozen peas, thawed, over; sprinkle vegetables with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cover and cook ⏱️ 5 minutes. Remove from heat and let sit until vegetables are bright green and crisp-tender, about ⏱️ 5 minutes.
bunch asparagus, trimmed, thinly sliced1frozen peas, thawed1 cup
4
Meanwhile, heat remaining ¼ cup extra-virgin olive oil in a small saucepan over medium. Add 1 Tbsp. cumin seeds, 1 Tbsp. mustard seeds, and 2 tsp. Aleppo-style pepper or other mild chile flakes and cook, swirling often, until slightly darkened and mustard seeds begin to pop, about ⏱️ 2 minutes. Remove from heat, add remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and swirl to combine. Uncover pot and gently fold in about three quarters of spiced oil.
. cumin seeds1 Tbsp. mustard seeds1 Tbsp. Aleppo-style pepper or other mild chile flakes2 tsp
5
Divide pilaf among bowls and top with a scoop of coconut yogurt. Drizzle remaining spiced oil over; top with cilantro leaves with tender stems.
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