Cumin Spiced Lentils and Rice with Every Day Lemon Tahini Dressing
Course: main dish, Side Dish
Cuisine: gluten free, no oil option, soy free, tree nut free, vegan
Author: Gena Hamshaw
1tablespoonneutral flavored vegetable oil, such as safflower or grapeseed
1large or 2 small white or yellow onions, sliced thinly
1small bunch kale, collards, or another leafy green, stems removed and chopped into bite-sized pieces (about 4 packed cups of greens)
3cupscooked, long-grain brown rice (1 cup dry)
1 1/2cupscooked brown lentils (1 can lentils, drained and rinsed, or 2/3 cups dry lentils, cooked)
1 1/2tablespoonsfreshly squeezed lemon juice, more to taste
Salt and pepper to taste
For the Everyday Lemon Tahini Dressing:
1⁄4 cup tahini
1clovegarlic, finely minced or grated on a microplane
2tablespoonsfreshly squeezed lemon juice
1/2teaspoon agave nectar or maple syrup, optional
1/8teaspoon freshly ground black pepper
1/4cupwater, plus more as needed
To make the dressing, combine all the ingredients in a small bowl or measuring cup and whisk until evenly blended. If the dressing is thicker than you’d like, whisk in water by the tablespoonful to achieve the desired consistency. (Stored in an airtight container in the refrigerator, the dressing will keep for 1 week.)
Heat the oil in a large, deep skillet or pot over medium heat. Add the onions. Cook the onions, stirring them often, for about 10-12 minutes, or until they're a nice, golden brown. Add the cumin and coriander and stir; then, add the kale. Cook the kale until it's tender, stirring often (about 5 minutes).
Add the rice and lentils to the skillet, along with the lemon juice. Heat everything through. Taste the mixture and add salt and pepper to your liking. Divide onto plates and top with Everyday Lemon Tahini Dressing.
If you prefer, you can replace the oil with a few tablespoons of vegetable broth.