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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is adapted from What to Cook cookbook. Other than slicing the onions, it doesn't take a lot of prep time. This is what I make when I come home from work hungry and exhausted and want something yummy and filling for dinner. Ingredients:
3 tablespoons olive oil |
3 medium onions, sliced (not diced) |
3 1/2 cups water |
1 cup lentils |
1 cup rice |
1 teaspoon salt |
2 teaspoons cumin |
Directions:
1. Heat olive oil in skillet, saute the onions with 1 tsp cumin until lightly browned (can add some garlic too, if desired).
2. Remove 1/3 of the onions and set aside.
3. Continue cooking the rest of the onions until dark brown and black in places.
4. In the meantime, bring water to a boil in a saucepan, add the lentils, reduce heat, and cover, simmering for 15 minutes.
5. To the lentils, add the 1/3 lightly browned onions, rice, salt, and remaining 1 tsp cumin.
6. Cover and simmer 15 minutes or until rice is tender.
7. Remove from heat and stir in the well-browned onions.
8. Cover and let stand for 5-10 minutes.
9. Serve!
10. Especially good with chopped lettuce, tomatoes, and a dollop of yogurt or sour cream on top.
11. Also good with cooked spinach.
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