Lemon Lentil Rice Recipe - Allrecipes.com
Lemon Lentil Rice Recipe
  • READY IN 50 mins

Lemon Lentil Rice

Recipe by  

"This is a complete meal with rice lentil and vegetables. This is my version of the South Indian dish 'Chithrannam' (lemon rice)."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Heat the oil in a large saucepan over medium-high heat. Add the mustard seeds, and cook until they pop. Once the seeds have popped like popcorn, add the carrot and green beans. Sautee them for about 2 minutes, just to mingle the flavors.
  2. Pour in the water, and add the rice and lentils. Reduce the heat to low, cover, and simmer for 20 minutes, or until rice and lentils are tender. Stir in the lemon juice, and season with salt and chili powder. Let stand covered for 5 or 10 minutes before serving.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 30 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2006

I loved this recipe! When you pop the mustard seeds, be sure to have a lid handy to keep them in the pot. It turned out a little sticky, but the taste was great and it was even better the next day. Next time, I'm going to cook the rice and lentils separately so the rice won't be so sticky, and I will double the lentils to make it a more substantial main dish. Excellent recipe; thanks!

 
Most Helpful Critical Review
Apr 20, 2003

First off, this is more of a side dish than a main meal. Either way, though, I wouldn't make it again. It wasn't bad, it was just rather bland. Bland even after I added more spice and lemon than the recipe recommended. Also added some curry powder. Nothing could really change the fact that it tasted boring.

 

7 Ratings

Jun 25, 2009

This is delicious; I've made it a dozen times now, and it's in my permanent rotation. It's important to use lots of fresh lemon (add the zest, too, for brightness of flavor), and be sure to add it last. Use a food processor to chop the carrots and beans--not just because it's easiest, but also because it chops the vegetables to the perfect texture. Add red pepper flakes or a pinch of ground ginger if you'd like some heat. This is a tasty, healthy side, perfect for pairing with any fish or chicken dish with citrus notes.

 
Apr 11, 2011

This was ok - nothing special

 
Apr 11, 2004

Didn't like it.

 
Dec 21, 2012

On the second day, I added a sprinkling of white truffle salt.

 

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Nutrition

  • Calories
  • 305 kcal
  • 15%
  • Carbohydrates
  • 56 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.4 g
  • 7%
  • Fiber
  • 9.3 g
  • 37%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 120 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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