Rice with Lentils and Dates
Elevate your weeknight dinners with this irresistibly aromatic Rice with Lentils and Dates recipe, a vibrant Middle Eastern-inspired dish that masterfully combines wholesome ingredients and bold spices. Fluffy basmati rice and hearty brown lentils form the perfect base, infused with warm notes of cumin, cinnamon, and turmeric, while caramelized onions add depth and sweetness. Chopped dates provide delightful bursts of natural sweetness, balanced by fresh parsley for a refreshing finish. Optional toasted almonds add a satisfying crunch, making this dish both nutritious and satisfying. Ready in under an hour, this one-pot recipe is perfect as a standalone vegetarian main or a distinctive side dish. Keywords: rice and lentils, Middle Eastern recipes, vegetarian dinners, sweet and savory, healthy rice dishes.
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Recipe Information
Ingredients
- 1 cup Brown lentils
- 1 cup Basmati rice
- 2 tablespoons Olive oil
- 1 large Onion
- 3 cloves Garlic cloves
- 1 teaspoon Ground cumin
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground turmeric
- 1 teaspoon Salt
- 4 cups Water
- 0.5 cup Dates, pitted and chopped
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Sliced almonds (optional)
Instructions
Rinse the brown lentils thoroughly under cold water and set aside.
Rinse the basmati rice until the water runs clear, then soak it in water for 20 minutes. Drain and set aside.
In a medium pot, bring 2 cups of water to a boil. Add the lentils and cook for 15 minutes or until they are just tender but not mushy. Drain any excess water and set aside.
While the lentils cook, finely slice the onion and mince the garlic cloves.
In a large skillet or deep pan, heat the olive oil over medium heat. Add the sliced onion and sauté for 8-10 minutes, stirring occasionally, until the onions are golden and caramelized.
Add the minced garlic, ground cumin, ground cinnamon, ground turmeric, and salt to the pan. Stir for 1 minute until the spices are fragrant.
Add the drained rice to the pan and mix well to coat it with the spices and onion mixture.
Pour 2 cups of water into the pan and bring it to a gentle boil. Once boiling, reduce the heat to low, cover with a lid, and let the rice cook for about 15-20 minutes until the water is fully absorbed.
Once the rice is cooked, gently fluff it with a fork. Stir in the cooked lentils, chopped dates, and fresh parsley. Mix well to combine.
OPTIONAL: Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Sprinkle them on top of the rice for an added crunch.
Serve warm as a main dish or a flavorful side. Enjoy!
Nutrition Facts
Calories |
311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 506 mg | 22% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 16.6 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 592 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
