Delectable Middle Eastern dish with rice, lentils, and caramelized onions. Often served with plain yogurt on the side, which is not included in this recipe.

Ingredients

1/3	onion
1	cup lentils
1	cup long grain white rice
0.08	teaspoon pepper
1/4	tablespoon ground cumin

Directions

1. Toast the onions: Peel two of the onions, cut in half lengthwise and then into 3/4-inch-thick slices.
   
   
2. Cook in oil over medium-high heat in saute pan with a heavy bottom until onions are dark golden brown, 10 minutes or more. Stir occasionally so they cook evenly and don't burn.
   
   
3. Remove using slotted spoon, leaving oil in pan; drain onions well on paper towels.
   
   
4. Cook lentils and rice: Peel and chop remaining onions.
   
   
5. Rinse lentils.
   
   
6. Sauté onion in olive oil (replenish as needed) until tender.
   
   
7. Add lentils and stir to coat.
   
   
8. Add water and stir in seasonings; bring to boil. Simmer about 10 minutes, until tender.
   
   
9. Rinse rice and add to lentils. Cook about 25 minutes until rice is done.
   
   
10. Presentation: Serve, sprinkled with toasted onions.
    
    

Categories

Beans, Rice, Vegetables, Main Dish, Middle Eastern

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Very low in saturated fat No cholesterol High in dietary fiber High in iron High in manganese