Black lentils and wild rice are cooked together, then seasoned with tomato paste, garlic, lime juice, oregano and chili powder. Crushed wakame seaweed adds a unique umami flavor to the dish, which is delicious when finished with hot chili flakes and cool Greek yogurt. This recipe comes to us from Marica of Wasabi Honey Bee.
- 2 cups black lentils, rinsed and picked over
- 1/2 cup wild rice, rinsed
- 1 6 ounce can tomato paste
- 3 cloves garlic, crushed
- 6 sticks wakame seaweed*, crushed into pieces
- juice from 1 lime
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- salt and black pepper, to taste
- hot chili flakes, to taste
- plain lowfat Greek yogurt, to taste
*Found in Asian markets or the Asian or dried good section of most grocery stores.
Bring the water, lentils and rice to a boil in a large pot over medium high heat. As soon as the water boils, reduce heat to medium low and simmer for about 25 minutes, or until the lentils are cooked through. Drain the lentils and rice and return them to the pot.
Return the pot medium low heat. Add the tomato paste, crushed garlic, wakame seaweed pieces and lime juice to the pot. Season with the chili powder, oregano and salt and pepper to taste.
Stir, taking care to ensure that all ingredients are evenly distributed. Simmer, stirring occasionally, for 3-5 minutes more, or until the flavors meld together. Divide into 4 servings, finish each with a sprinkle of red pepper flakes and a dollop of Greek yogurt and enjoy!