Recipe by MINIJOSH
"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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chopped fresh green beans
long grain white rice
dry brown lentils
fresh lemon juice
salt, or to taste
chili powder, or to taste
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!
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.
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.
This was ok - nothing special
Didn't like it.
On the second day, I added a sprinkling of white truffle salt.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Lentil Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 305
** Calories from Fat: 40
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