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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. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	3		sliced diced	132.0	30.822	3.63	0.33
water	3 1/2	cups		0.0	0.0	0.0	0.0
lentil	1	cup		81.62	17.0478	6.8992	0.4235
rice	1	cup		678.95	141.0625	13.949000000000002	5.92
salt	1	teaspoon		-	-	-	-
cumin	2	teaspoons		15.75	1.8581	0.748	0.9353

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