Turkish Red Lentils and Rice

From AMA Family Health Cookbook p.302

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 carrot, chopped
• 1 celery rib, sliced
• 2 garlic cloves, chopped
• 1.5 tablespoons sweet paprika (such as Hungarian paprika)
• 1/4 teaspoon cayenne pepper
• 5 cups chicken or vegetable broth
• 1.5 cups red lentils
• 1 cup chopped tomatoes
• 1.5 tablespoons tomato paste
• 3/4 teaspoon salt
• 1.5 cups white rice
• 2 tablespoons chopped fresh mint
• 1 cup nonfat plain yogurt
• 1 lemon, cut into wedges

Instructions

1. Heat the oil in a large saucepan or Dutch oven.  Add the onion, carrot and celery and cook over medium heat, stirring occasionally, until the vegetables begin to soften and brown, about 6 minutes.  Add the garlic, paprika, and cayenne and cook, stirring, for 1 minute.
2. Stir in the broth and add the lentils, tomatoes, and tomato paste.  Bring to a boil, reduce to medium-low and simmer, partially covered, until the lentils are very tender and almost completely dissolved, about 30 minutes.  Adjust the liquid if necessary, adding more if needed to achieve the consistency of a very thick soup.
3. Meanwhile, in a medium-large saucepan, bring 3 cups of water to a boil.  Add 3/4 teaspoon salt and the rice.  Return to a boil, reduce the heat to very low, and cook, covered, until the rice is tender, about 20 minutes.
4. Season the lentils with salt to taste.  To serve, spoon the lentils over the rice and sprinkle with the mint.  Serve the yogurt and lemon wedges in bowls for garnishing.

Comments

The garnishes (lemon, mint, yogurt) really make this dish kick.