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A round, white plate is covered with cumin-spiced lentils & rice, a serving fork, and a drizzle of pale-colored tahini sauce.
4.96 from 23 votes

Cumin Spiced Lentils and Rice with Every Day Lemon Tahini Dressing

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 4 servings


  • 1 tablespoon olive oil
  • 1 large or 2 small white or yellow onions, sliced thinly
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1 small bunch kale, collards, or another leafy green, stems removed and chopped into bite-sized pieces (about 4 packed cups of greens)
  • 3 cups cooked, long-grain brown rice (1 cup dry)
  • 1 1/2 cups cooked brown lentils (1 can lentils, drained and rinsed, or 2/3 cups dry lentils, cooked)
  • 1 1/2 tablespoons freshly squeezed lemon juice, more to taste
  • Salt and pepper to taste

For the Everyday Lemon Tahini Dressing:

  • 1/4 cup tahini
  • 1 clove garlic, finely minced or grated on a microplane
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon agave nectar or maple syrup, optional
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup water, 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.