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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. Sort the lentils carefully, discarding any stones. | 2. Rinse lentils, then combine with the water in a large saucepan. | 3. Bring to a boil, cover and cook over medium heat about 20 minutes or until the lentils are just tender. | 4. Drain the liquid into a measuring cup, leaving the lentils in the pan and add enough water to make 3 cups. | 5. In a heavy skillet, heat the vegetable oil over medium heat. | 6. Add the onions and saute, stirring occasionally, until they are well browned, about 15 minutes. | 7. Add the garlic and cumin and saute 30 seconds; reserve. | 8. Add reserved lentil cooking liquid to pan of lentils and bring to a boil. | 9. Add salt and rice and return to a boil. | 10. Add the onion mixture. | 11. Cover, reduce heat to low, and cook, without stirring, until the rice is tender, about 20 minutes. | 12. Fluff gently with a fork. | 13. Season to taste with salt and pepper and lightly stir in parsley if desired. | 14. Serve hot. | ---------------------------------------------------------------------------

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
water	2	cups		0.0	0.0	0.0	0.0
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
onion	2		chopped	120.0	28.02	3.3	0.3
garlic	3	cloves	chopped	13.41	2.9754	0.5724	0.045
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
grain rice	1 1/2	1/2		-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

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