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Dilled Rice and Lentils with Creamy Cucumber Salad

Serves 4 to 6
Time 1 hr
Creamy dilled rice and lentils are the perfect match for a crisp, refreshing Mediterranean salad of cucumbers, feta cheese and tomatoes. As an added bonus, both components are delicious on their own, too. Try pairing this dish with roasted chicken or grilled fish for added protein.
Ingredients
  • Rice and Lentils
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion chopped
  • 2 cloves garlic finely chopped
  • 1 cup dried green lentils
  • 4 cups gluten-free low-sodium vegetable broth
  • 1 cup uncooked basmati rice
  • 1 teaspoon aged balsamic vinegar
  • 1 tablespoon dried dill
  • Cucumber Salad
  • 6 ounces plain yogurt
  • 1 tablespoon tahini
  • 4 ounces goat milk feta cheese crumbled
  • 1/2 small red onion finely chopped
  • 1 large tomato seeded and chopped
  • 1/2 large cucumber halved, seeded, and sliced
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon finely chopped fresh mint
  • 1/8 teaspoon ground black pepper
Method

For the rice and lentils, heat olive oil in a large, heavy pot over medium-high heat. Add onion and garlic and cook until translucent. Stir in lentils, then add broth. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Add rice and continue to simmer, covered, adding more broth or water, if necessary, until all liquid is absorbed and lentils and rice are both tender, about 20 minutes more. Set them aside off the heat, covered, for 5 minutes, then stir in vinegar and dill. Set aside until ready to serve.

For the cucumber salad, mix yogurt and tahini in a medium bowl until smooth. Stir in feta cheese and red onion, then gently fold in tomato, cucumber, and salt and pepper. Garnish with mint and serve with dilled rice and lentils.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Rice and Lentils
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion chopped
  • 2 cloves garlic finely chopped
  • 1 cup dried green lentils
  • 4 cups gluten-free low-sodium vegetable broth
  • 1 cup uncooked basmati rice
  • 1 teaspoon aged balsamic vinegar
  • 1 tablespoon dried dill
  • Cucumber Salad
  • 6 ounces plain yogurt
  • 1 tablespoon tahini
  • 4 ounces goat milk feta cheese crumbled
  • 1/2 small red onion finely chopped
  • 1 large tomato seeded and chopped
  • 1/2 large cucumber halved, seeded, and sliced
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon finely chopped fresh mint
  • 1/8 teaspoon ground black pepper