Lentil “Dirty Rice” Recipe

Lentil “Dirty Rice” Recipe

How To Make Lentil “Dirty Rice”

Whip up a batch of this dirty rice for lunch! It’s got all the best Creole flavors and paired with a creamy yogurt sauce for extra richness.

Preparation: 25 minutes
Cooking: 20 minutes
Total: 45 minutes



For Sweet and Sour Eggplant:

  • 6japanese eggplantssliced into 1-inch rounds and lightly salted for 15 to 20 minutes prior to cooking
  • 2garlic clovessliced
  • 1tbspsesame oil
  • 1tbspcanola oil
  • ½red oniondiced
  • ¼cupcider vinegar
  • cupsherry vinegar
  • ¼cupmirin
  • 2tbspsoy sauce
  • ¼cupagave
  • 1tspwhole coriander
  • 1pinchchili flakes
  • salt and pepperto taste

For Grain Blend:

  • 4cupslegumesor use your favorite grains

For Crispy Garbanzo Beans:

  • 1cupgarbanzo beanscooked and drained
  • 1tbspcanola oilif baking
  • 1tspgarlic powder
  • 1tspground cumin
  • 1tspsmoked paprika
  • 1tspchili powder
  • saltto taste

For Sumac Yogurt Sauce:

  • 1cupplain yogurt
  • 1tbspsumac
  • 1tspcumin
  • 2tbsphoney
  • saltto taste

For Garnish:

  • 1cupmixed herbssuch as mint, cilantro, basil, and scallions


Sweet and Sour Eggplant:

  1. Heat a large sauté pan over high heat.

  2. Add the sesame oil and canola oil, then the salted eggplant.

  3. Sauté until the eggplant begins to brown, adding more canola oil if needed.

  4. In a bowl or measuring cup, combine the onion, garlic, cider vinegar, sherry vinegar, mirin, soy sauce, agave, coriander, and chili flakes.

  5. Deglaze the hot browning eggplant pan with the vinegar mixture, allowing it to reduce by about half.

  6. Season with salt and pepper, then set aside.

Crispy Garbanzo Beans:

  1. Toss the garbanzo beans with the garlic powder, ground cumin, paprika, chili powder, and salt, then fry them for about 4 minutes, until golden brown and crunchy.

  2. Drain them on a paper towel while cooling.

  3. Alternatively, bake the garbanzo beans with the oil and spices, for 45 minutes.

Sumac Yogurt Sauce:

  1. Combine the yogurt, sumac, cumin, honey, and salt, then keep cold until ready to use.

  2. Place the grains in the base of a bowl.

  3. Top with warm eggplant, crispy garbanzo beans, a drizzle of sumac yogurt and mixed herbs.

  4. Serve, and enjoy!


  • Calories: 1368.23kcal
  • Fat: 21.36g
  • Saturated Fat: 4.03g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 7.75g
  • Polyunsaturated Fat: 7.06g
  • Carbohydrates: 243.29g
  • Fiber: 68.36g
  • Sugar: 65.99g
  • Protein: 65.42g
  • Cholesterol: 7.96mg
  • Sodium: 2907.84mg
  • Calcium: 668.25mg
  • Potassium: 5522.01mg
  • Iron: 28.97mg
  • Vitamin A: 100.22µg
  • Vitamin C: 28.69mg
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