Steak, Hazelnut and Lentil Pilaf

• Ready In: 2 hrs 50 mins
• Serves: 4-6

Ingredients

• 2  cups basmati rice
• 1⁄2 lb  flank steak, pounded and sliced thin
• 1⁄2  lemon, juice of
• 1⁄4 cup hazelnuts, chopped
• 1⁄2 cup lentils, cooked to al dente and drained
• 1⁄2 teaspoon cinnamon, divided
• 1 1⁄2 teaspoons cumin, divided
• 1  beef double bouillon cubes (knorr)
• 1  tablespoon  chopped parsley
•  salt and pepper (to taste)
• 3  tablespoons olive oil, divided (about)
•  lemon wedge (for serving)

Directions

1. Stir together olive oil, 1/4 tsp cinnamon, 1/2 tsp cumin salt and pepper to taste, and lemon juice.
2. Pour over meat to coat all pieces, and place in the refrigerator to marinate 2 hours.
3. In a large sauce pan, heat 1 tsp oil.
4. Roast hazelnuts until lightly golden, then add rice and 4 cups water, lentils, a splash of olive oil, boullion cube, remaining cumin and cinnamon, parsley, salt and pepper to taste.
5. Bring to a boil and boil 5 minutes, uncovered.
6. Reduce heat to low; cover and continue to cook 10 more minutes, without liftting lid.
7. Remove from heat and allow to stand 5 more minutes before you lift the lid.
8. Meanwhile, heat 1 tbsp oil in a saucepan over medium high heat, and sautei beef slices until cooked through (about 5-7 minutes); set aside.
9. After rice has"rested" 5 minutes, fluff with a fork, and remove to a serving platter.
10. Top with beef and freshly chopped parsley and garnish with lemon wedges.