A fragrant, comforting dish of lentils and rice topped with crispy caramelized onions and served with cucumber yogurt.
Boil brown lentils in water for 20 minutes until tender but firm.
Sauté sliced onions in oil until dark brown and crispy.
Cook basmati rice with cumin and water.
Drain lentils and fold them into the cooked rice.
Dice cucumber and stir into greek yogurt.
Top the rice and lentil mixture with the crispy onions.
Serve with the cucumber yogurt.
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