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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pick through the lentils, checking for stones, rinse the lentils, and put them in a pot with 3 cups of chicken broth or water. | 2. Bring to a boil and simmer for about 20 minutes or until lentils are starting to become tender. | 3. Add the rice and cook for an additional 15-20 minutes, until the rice is cooked. Check the mixture occasionally and add more liquid if necessary. | 4. While the rice and lentils cook, cut the onions in half and cut each half into thin slices. | 5. Heat the oil in a skillet over medium-high heat until shimmering. Add the onions, reduce the heat to medium, and cook, stirring frequently, until the onions are thoroughly browned. | 6. Add the onions, salt, and Syrian pepper to the rice and lentils. Add a little more liquid if necessary to keep the mixture moist and simmer for 5 more minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lentil	1	cup		81.62	17.0478	6.8992	0.4235
chicken broth	3 -5	cups	sodium low	0.0	0.0	0.0	0.0
grain rice	1/2	cup		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	2			120.0	28.02	3.3	0.3
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon	ground ground	0.6208	0.14400000000000002	0.0267	0.0053

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.