Lentil & Date Rice with Roasted Carrots

Name: Lentil & Date Rice with Roasted Carrots
Total time: 60 min
Yield: 4 servings
Ingredients: 180 g Dried brown lentils; 250 g Basmati rice; 1200 ml Water; 600 g Carrot; 250 g Onion; 80 g Dates; 3 tbsp Olive oil; 0.5 tsp Ground cinnamon; 0.5 tsp Ground cumin; 0.75 tsp Salt; 15 g Fresh parsley

Brown lentils and sweet dates run through onion-rich rice, topped with roast carrots.

60 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Dried brown lentils180 g
Basmati rice250 g
Water1200 ml
Carrot600 g
Onion250 g
Dates80 g
Olive oil3 tbsp
Ground cinnamon0.5 tsp
Ground cumin0.5 tsp
Salt0.75 tsp
Fresh parsley15 g

Quantities describe recipe usage, not package sizes.

Allergen notes

None inherent; check packaged ingredient labels.

Method

Cook the lentils

Rinse lentils and check for debris. Put in a saucepan with 750 ml of the water, bring to a boil, then simmer for 20–30 minutes until tender but intact. Drain any excess water.

Roast carrots

While the lentils cook, heat oven to 220°C (425°F). Wash carrots and cut into 2 cm pieces. Toss with 1 tbsp oil and one-third of the salt on a metal tray. Roast 25–30 minutes until tender, turning once.

Cook rice and onions

Meanwhile, rinse rice and drain. Cook it covered with remaining 450 ml water on low for 12–15 minutes after bringing to a boil, then rest off heat for 10 minutes; use packet instructions if different. Meanwhile, thinly slice onion and cook in remaining 2 tbsp oil over medium-low heat for 20–25 minutes, stirring often, until golden and soft.

Combine

Pit and chop dates. Add dates, cinnamon and cumin to onions and cook 2 minutes. Gently fold in lentils, rice and remaining salt; warm for 2–3 minutes. Chop parsley. Divide among four bowls and top with carrots and parsley.

Refrigerate leftovers promptly in shallow containers within 2 hours. Reheat leftovers to 74°C (165°F).

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