Rice with lentils and carrots in lemon dressing

Ingredients:

• 2 cups grated carrots (about 4 pcs.)
• 2 tablespoons freshly squeezed lemon juice
• 2 tsp ground cumin
• 1/4 cup extra-virgin olive oil
• 1 onion, halved and thinly sliced ​​into half rings
• 2 cloves garlic, finely chopped
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1 and 1/4 tbsp. basmati rice
• 1 can (425 g) canned lentils, rinsed
• 3/4 cup low-fat Greek yogurt
• Chopped fresh cilantro, for serving

Preparation:

1. Combine carrots in a bowl with lemon juice, 1/4 teaspoon each cumin and salt, and a few grinds of black pepper; set aside.
2. Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring frequently, until deep golden brown, about 12 minutes. Using a slotted spoon, transfer about half the onion to a paper towel-lined plate and set aside.
3. Add the garlic, cinnamon, cayenne pepper, and the remaining 1 3/4 teaspoons of cumin to the pan with the remaining onions. Cook, stirring, for 1 minute. Add the rice and 3/4 teaspoon of salt. Add 2 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 18 minutes.
4. Add lentils to the rice. Serve with the carrot and onion mixture, yogurt, and cilantro.