Informations supplémentaires
30 min.
|
792 kcal
|
easy
|
|
Printable version
1. Setup
Thinly slice the onion. Put some cilantro leaves aside for the final step then chop the rest very finely. Zest the lime. Cut the tomato into small cubes. Break the feta into small bite-sized pieces. Drain and rinse the lentils.
2. Cook the rice
Rinse the rice. Warm up a drizzle of oil in a large pan over medium-high. Cook the onion with salt, pepper and a pinch of sugar for about 3-5 minutes or until lightly browned. Add the rice, 200 2P | 398 3P ml of lentils and the tomato paste and mix well. Add the tomatoes, salt, pepper, 1 tbsp. of sugar and 2 2P | 2.5 3P cups of water and bring to a boil. Cover and cook over low heat for 12-15 minutes or until all the liquid is absorbed. Add 1 tbsp. of butter and the spinach and mix. Adjust salt and pepper to taste.
3. Season the feta
Put the feta pieces in a bowl with the cornstarch and the spices, to taste. Coat each piece of feta.
4. Make the saue
Put the tahini in a bowl with the lime zest, the juice of half a lime to taste, the chopped cilantro and a pinch of salt. Add a little water, whisking until you obtain a sauce with the consistency of your choice.
5. Fry the feta
Warm up a generous drizzle of oil in a small pan over high heat. When the oil is hot, fry the pieces of feta for about 2 minutes or until they are colored. Place on absorbent paper.
6. Plate your dish
Serve the rice and garnish with the tahini sauce, cilantro leaves and the feta pieces. Bon appétit!
140gBasmati Rice
200mlGreen Lentils
100gFeta Cheese
1unitTomato(es)
15mlTomato Paste
40gBaby Spinach
1unitCilantro
0.5unitYellow Onion(s)
6gSpice Mix (cumin powder,curry powder,smoked paprika)
60mlTahini Sauce
15gCornstarch
0.5unitLime
What you need
Pan, Bowls, Tongs, Whisk.
792 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
95g
32%
fat
37g
57%
cholesterol
27mg
9%
fiber
11g
44%
protein
24g
saturated
9g
45%
sodium
343mg
14%
sugar
13g
trans
0g