Directions:
- Sort the lentils carefully, discarding any stones.
- Rinse lentils, then combine with the water in a large saucepan.
- Bring to a boil, cover and cook over medium heat about 20 minutes or until the lentils are just tender.
- Drain the liquid into a measuring cup, leaving the lentils in the pan and add enough water to make 3 cups.
- In a heavy skillet, heat the vegetable oil over medium heat.
- Add the onions and saute, stirring occasionally, until they are well browned, about 15 minutes.
- Add the garlic and cumin and saute 30 seconds; reserve.
- Add reserved lentil cooking liquid to pan of lentils and bring to a boil.
- Add salt and rice and return to a boil.
- Add the onion mixture.
- Cover, reduce heat to low, and cook, without stirring, until the rice is tender, about 20 minutes.
- Fluff gently with a fork.
- Season to taste with salt and pepper and lightly stir in parsley if desired.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.58 Kcal (819 kJ) | ||
| Calories from fat | 65.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.22g | 11% | |
|---|---|---|---|
| Sodium | 7.05mg | 0% | |
| Potassium | 397.89mg | 8% | |
| Total Carbs | 24.43g | 8% | |
| Sugars | 2.67g | 11% | |
| Dietary Fiber | 11.03g | 44% | |
| Protein | 9.01g | 18% | |
| Vitamin C | 7mg | 12% | |
| Iron | 2.9mg | 16% | |
| Calcium | 45mg | 5% | |
| Amount Per 100 g | |||
| Calories | 114.43 Kcal (479 kJ) | ||
| Calories from fat | 38.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.23g | 11% | |
|---|---|---|---|
| Sodium | 4.13mg | 0% | |
| Potassium | 232.8mg | 8% | |
| Total Carbs | 14.29g | 8% | |
| Sugars | 1.56g | 11% | |
| Dietary Fiber | 6.45g | 44% | |
| Protein | 5.27g | 18% | |
| Vitamin C | 4.1mg | 12% | |
| Iron | 1.7mg | 16% | |
| Calcium | 26.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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