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Description of the dish: This flavorful and filling vegetarian lentil and rice dish is the perfect meal for a fall night. The spices will leave you going back for seconds!

This recipe makes 6 servings.

Time to prep: 10 minutes

Time to cook: 35 minutes

Ingredients:

• 5 Tbsp Butter
• 1 Large chopped onion
• 1 tsp. ground coriander
• 1/2 tsp. ground cumin
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cinnamon
• pinch of cayenne pepper
• salt/pepper to taste
• 2 Tbsp tomato paste
• 1 large minced garlic
• 4 cups chicken broth
• 2 cups water
• 1 1/2 cups lentils
• 1 lemon
• 2 tsp. paprika
• 2 TBS chopped cilantro
• 2 cups rice

Cooking instructions:

1. In a large skillet, melt 2 Tbsp of butter with the chopped onion.
2. Cook until onions are soft and translucent.
3. Add spices (coriander, cumin, ginger, cinnamon, cayenne pepper, and salt/pepper to taste).
4. Cook for 30 seconds to allow spices to bloom.
5. Add tomato paste and garlic.
6. Cook for 1 minute, constantly stirring.
7. Add chicken broth, water, and lentils.
8. Simmer on medium, stirring occasionally until lentils are tender.
9. Turn off heat, and stir in juice from 1/2 lemon.
10. For rice - Make rice in rice maker or sauce pan. 3 cups water, 2 cups rice
11. Butter Sauce - Melt 3 Tbsp butter, paprika and chopped cilantro in small pan.
12. Drizzle butter sauce over rice/lentils.
13. Serve with lemon slices.

Additional notes: You can use any type of lentil or long grain white rice. Cooking time will vary depending on grain type.

Submitted by: Hannah Simonson, Office of the Registrar