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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the white rice in warm water - set aside. | 2. Clean the yellow/orange lentils and wash (in a sieve) - set aside. | 3. Finely dice the onion. | 4. On low heat, warm the olive oil in a medium non-stick pot and add the onions. | 5. In 15 minutes the onions will wilt. | 6. Drain the washed lentils and add to the pot. | 7. Add the 5 cups of water. | 8. Raise to medium heat and bring to a boil. | 9. Drain the rice and add to the pot. | 10. Add the salt and cumin. | 11. Stir with a wooden spoon (as you would stir porridge). | 12. Turn the heat down to low and cover the pot. | 13. Check back in 25 minutes (aiming for porridge texture). | 14. Remover off the stove and pour in a serving dish. | 15. Let it set for 10 minutes. | 16. Usually served cold with the green cabbage salad and turnip pickles on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1			44.0	10.274000000000001	1.21	0.11
extra virgin olive oil	3	tablespoons		-	-	-	-
orange lentil	2	cups		-	-	-	-
white rice	1/2	cup		337.625	73.9538	6.5952	0.6105
water	5	cups		0.0	0.0	0.0	0.0
salt	2	teaspoons		-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677

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