Middle Eastern dish
| 4 | tbs olive oil |
| 3 | large onions, sliced |
| 1 1/4 | cup lentils |
| 1 1/4 | cup brown basmati rice |
| 5 | cups water |
| 1 | tsp cumin |
| 1 | tsp salt |
| 1/8 | tsp black pepper |
- Carmelize the onions in the oiland drain on a paper towel.
- Add the lentils to the water and boil. Reduce heat, cover and cook for about 20 minutes until the lentils are tender.
- Add the rice and simmer another 10-20 minutes.
- Stir in the onions and serve warm.
- Top with a 1/4 cup yogurt for that true Middle Eastern accent.
Main Dish, Side Dish, Easter
| Nutrition Facts | ||||||
Serving Size 309.8g |
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Amount Per Serving |
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Calories 337 Calories from Fat
76 |
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% Daily Value* |
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Total Fat
8.4g 13%
|
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|
Saturated Fat
1.2g 6%
|
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|
Cholesterol
0mg 0%
|
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|
Sodium
344mg 14%
|
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Total Carbohydrates
53.1g 18%
|
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Dietary Fiber
12.0g 48%
|
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|
Sugars
3.4g |
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|
Protein
11.9g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
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