Lemon Lentil Rice

Lemon Lentil Rice

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"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

50 m servings 305 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 56g
  • 18%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

6
  1. 7 Ratings

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Most helpful positive review

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 d...

Most helpful critical review

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...

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...

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 d...

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...

This was ok - nothing special

Didn't like it.

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