A healthy take on a traditional mid-eastern lentil and rice dish.
Mince garlic (if using whole or sliced cloves)
Add allspice and 2 1/2 tsp cumin to pot with your rice and lentils
Bring to a boil
Once broth comes to a boil turn to low heat, cover and let simmer for 20 minutes
Start frying the onions (see below) and let rice/lentil mix continue to simmer for another 20-25 minutes
Rice/lentil mix is done once liquid is absorbed and rice is soft. If you have liquid left in pan leave uncovered for the last 5 min of cooking and turn up heat (watching closely and stir often).
As onions caramelize and start turning brown, stir more often
Add minced garlic to pan with a drop of oil (optional) and brown (garlic can burn quickly so be careful)
Once rice is done, measure out 9 oz of rice/lentil mix onto plate or bowl
Top with 1/4 of the fried onions
Serve with 2 oz Greek yogurt
This is for 4 servings at 5 SP per serving for Blue, 8 SP for Green, and 0 for Purple (If using yogurt as a topping). We found that six six-ounce servings would probably have been plenty as it is a very filling dish.
This is made with NO oils but you can use a spritz of olive oil spray for cooking the onions for no added smart points. Be sure to keep a close eye on the onions as they burn quickly once they are close to done!