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So Fab, So Simple.... Lentils and Rice with Yogurt Sauce and Toasted Almonds

After too many days of eating sugar, gluten, too much meat, and too much other junk, I crave simple, whole, non processed, vegetarian food.  I need to reset my habits and get back on track.

Lentils are an amazing staple food.  I shared Foodie Mama's amazing recipe for Dal Makhani a while back.  This lentil dish is easier to prepare.  There is no need to soak the lentils overnight with this recipe, and the entire cook time is 1 and 1/2 hours.  The rice cooking technique is quite unique and almost fool-proof.

Toasted almonds and a tangy lemon yogurt sauce add additional flavor and texture to this humble recipe.  This dish can be made vegan by using non dairy yogurt.

We all need to be humble now.  COVID-19 still has its grip on the world.

Stay Strong Foodie Followers,

Foodie Mama 😷

Lentils and Rice with Yogurt Sauce and Toasted Almonds


3/4 C plain Greek yogurt 
2T lemon juice
1/2 t minced garlic
1/2 t Kosher salt
1.25 C large green or brown lentils, rinsed.  If time permits, soak in water for one hour
salt and pepper
1.25 C long grain rice
1 sm yellow onion, minced
3 garlic cloves, minced
1 1/2 t ground coriander
1 1/2 t ground cumin
6 oz (6 C) baby spinach, coarsely chopped
1/4 C slivered almonds, toasted

  1. In a small bowl, whisk together the yogurt, lemon juice, 1/2 t minced garlic and 1/2 t Kosher salt.  Set sauce aside until time of plating.
  2. Bring lentils, 4 cups water and 1 t salt to boil in a heavy Dutch oven.
  3. Reduce heat to low, cover and cook until lentils are tender, about 15-17 minutes.  Drain lentils and transfer to a bowl.  Wipe out Dutch oven with paper towels.
  4. While lentils are cooking, place rice in a medium sized bowl.  Add hot tap water to cover rice by 2 inches.  Let sit for 15 minutes. Gently stir rice to release excess starch, then carefully pour off water.  Rinse with cold water 4 or 5 times until water runs clear.  Drain rice with a fine mesh strainer.
  5. Add oil and onion to empty Dutch oven and cook over medium heat until onion is softened, about 7 minutes.  
  6. Stir in coriander, cumin, 3 cloves minced garlic, and 1/4 t pepper.  Cook until fragrant, about 30 seconds.  
  7. Stir in rice and cook, stirring frequently, until edges of rice begin to turn translucent, about 4 minutes.
  8. Stir in 2 1/2 C water and 1 t salt and bring to boil.
  9. Add lentils to Dutch oven with rice and spices.  Reduce heat to low, cover and cook until rice is tender and liquid has been absorbed, about 15 minutes.
  10. Remove from heat.  Place chopped spinach on top of lentil and rice mixture.  Lay a tea towel over Dutch oven and cover.  Let stand for 10 minutes.
  11. Using a fork, gently fluff lentil and rice and incorporate the spinach.
  12. Season to taste with salt and pepper.  
  13. Serve with toasted almonds and yogurt sauce.

Lentils & Rice with Toasted Almonds & Yogurt Sauce