Lebanese food is a treat for all of a Chef’s senses – from the beautiful aromatics, zesty notes of citrus, and pops of sweetness in savoury recipes, to the enticing colours on the plate. Steeped in tradition, this modern take on Lebanese rice with lentils, baby marrow, & bell peppers with dried cranberries is a lip-smacking delight.
Lebanese-style Lentils & Rice
Lebanese-style Lentils & Rice
with coconut yoghurt & fresh mint
Hands on Time: 35 - 50 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Almonds
- Baby Marrow
- Bell Pepper
- Bell Peppers
- ButtaNutt Coconut Yoghurt
- Dried Cranberries
- Fresh Mint
- Lemon Juice
- NOMU Moroccan Rub
- Onion
- Onions
- Tinned Lentils
- Vegetable Stock
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Butter (optional)
- Sugar/Sweetener/Honey
- Seasoning (salt & pepper)
NUTS & SWEET Onion
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). Fry the onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
STEAMED RICE WITH STOCK
Place the rice in a pot with the stock and 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
FRIED VEG & LENTILS
Place the baby marrow and the pepper in a bowl. Toss through the NOMU rub, and some oil until coated. Place a pan (use a grill pan if you have one) over a high heat. When hot, fry the baby marrow and the pepper until charred, 2-3 minutes. In the final 1-2 minutes, add the lentils. Return to the bowl and toss through the cranberries and the rice.
ZESTY YOGHURT
In a small bowl, combine the yoghurt with the lemon juice (to taste), season and set aside.
LEKKER LEBANESE MEAL
Scoop a generous portion of Lebanese-style rice into a bowl and top with the crispy Onions. Scatter over the Almonds and mint leaves and dollop over the tangy coconut yoghurt. Sahtein, Chef!
NUTS & SWEET Onion
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). Fry the onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
STEAMED RICE WITH STOCK
Place the rice in a pot with the stock and 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
FRIED VEG & LENTILS
Place the baby marrow and the pepper in a bowl. Toss through the NOMU rub, and some oil until coated. Place a pan (use a grill pan if you have one) over a high heat. When hot, fry the baby marrow and the pepper until charred, 2-3 minutes. In the final 1-2 minutes, add the lentils. Return to the bowl and toss through the cranberries and the rice.
ZESTY YOGHURT
In a small bowl, combine the yoghurt with the lemon juice (to taste), season and set aside.
LEKKER LEBANESE MEAL
Scoop a generous portion of Lebanese-style rice into a bowl and top with the crispy Onions. Scatter over the Almonds and mint leaves and dollop over the tangy coconut yoghurt. Sahtein, Chef!
NUTS & SWEET Onion
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). Fry the onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
STEAMED RICE WITH STOCK
Place the rice in a pot with the stock and 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
FRIED VEG & LENTILS
Place the baby marrow and the pepper in a bowl. Toss through the NOMU rub, and some oil until coated. Place a pan (use a grill pan if you have one) over a high heat. When hot, fry the baby marrow and the pepper until charred, 3-4 minutes. In the final 1-2 minutes, add the lentils. Return to the bowl and toss through the cranberries and the rice.
ZESTY YOGHURT
In a small bowl, combine the yoghurt with the lemon juice (to taste), season and set aside.
LEKKER LEBANESE MEAL
Scoop a generous portion of Lebanese-style rice into a bowl and top with the crispy Onions. Scatter over the Almonds and mint leaves and dollop over the tangy coconut yoghurt. Sahtein, Chef!
NUTS & SWEET Onion
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). Fry the onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
STEAMED RICE WITH STOCK
Place the rice in a pot with the stock and 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
FRIED VEG & LENTILS
Place the baby marrow and the pepper in a bowl. Toss through the NOMU rub, and some oil until coated. Place a pan (use a grill pan if you have one) over a high heat. When hot, fry the baby marrow and the pepper until charred, 3-4 minutes. In the final 1-2 minutes, add the lentils. Return to the bowl and toss through the cranberries and the rice.
ZESTY YOGHURT
In a small bowl, combine the yoghurt with the lemon juice (to taste), season and set aside.
LEKKER LEBANESE MEAL
Scoop a generous portion of Lebanese-style rice into a bowl and top with the crispy Onions. Scatter over the Almonds and mint leaves and dollop over the tangy coconut yoghurt. Sahtein, Chef!
Frequently Asked Questions
What is the preparation time for Lebanese-style Lentils & Rice?
The preparation time for Lebanese-style Lentils & Rice with coconut yoghurt & fresh mint is between 35 and 50 minutes.
What is the total time required to make Lebanese-style Lentils & Rice with coconut yoghurt & fresh mint?
The total time required to make Lebanese-style Lentils & Rice with coconut yoghurt & fresh mint is between 35 and 55 minutes.
How many servings does Lebanese-style Lentils & Rice provide?
4 servings
What are the main ingredients in Lebanese-style Lentils & Rice?
Almonds, Baby Marrow, Bell Pepper, Bell Peppers, ButtaNutt Coconut Yoghurt, Dried Cranberries, Fresh Mint, Lemon Juice, NOMU Moroccan Rub, Onion, Onions, Tinned Lentils, Vegetable Stock, White Basmati Rice
What is the nutritional information of Lebanese-style Lentils & Rice?
Calories: 872, Carbs: 162 grams, Fat: grams, Protein: 36.6 grams, Sugar: 31.6 grams, Salt: 1026 grams
How do I prepare Lebanese-style Lentils & Rice?
LEKKER LEBANESE MEAL: Scoop a generous portion of Lebanese-style rice into a bowl and top with the crispy onions. Scatter over the almonds and mint leaves and dollop over the tangy coconut yoghurt. Sahtein, Chef! ZESTY YOGHURT: In a small bowl, combine the yoghurt with the lemon juice (to taste), season and set aside. FRIED VEG & LENTILS: Place the baby marrow and the pepper in a bowl. Toss through the NOMU rub, and some oil until coated. Place a pan (use a grill pan if you have one) over a high heat. When hot, fry the baby marrow and the pepper until charred, 2-3 minutes. In the final 1-2 minutes, add the lentils. Return to the bowl and toss through the cranberries and the rice. STEAMED RICE WITH STOCK: Place the rice in a pot with the stock and 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. NUTS & SWEET ONION: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). Fry the onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
What should be prepared from my kitchen to make Lebanese-style Lentils & Rice?
Almonds, Baby Marrow, Bell Pepper, Bell Peppers, ButtaNutt Coconut Yoghurt, Dried Cranberries, Fresh Mint, Lemon Juice, NOMU Moroccan Rub, Onion, Onions, Tinned Lentils, Vegetable Stock, White Basmati Rice
How many calories does Lebanese-style Lentils & Rice have?
872 calories
How much fat content does Lebanese-style Lentils & Rice have?
grams
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