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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using a medium saucepan, bring lentils and 4 cups of water to the boil on a high heat. Cover, reduce the heat to medium and simmer for 20 minutes. | 2. Meanwhile, heat oil in a frying pan. Cook the onion for 5 minutes, until soft and golden. | 3. Add half of the onion to the lentils. Also add the rice and stock. Season with salt. Return to the boil and cook for another 20 minutes, until thick and creamy. | 4. With the remaining half of the onion -- continue to fry for another 10 minutes. It should be dark brown and caramelized. | 5. Add the caramelized onion to the lentils and cook another 5 minutes. Stir occasionally. | 6. To serve- spoon lentils into lettuce cups and serve with lemon wedges, pepper and yogurt if desired. | 7. For vegetarian do not use chicken stock. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red lentil	1	cup		687.36	121.152	45.9072	4.1664
olive oil	1/2	cup		954.72	0.0	0.0	108.0
onion	2		sliced	88.0	20.548000000000002	2.42	0.22
grain rice	1	cup		-	-	-	-
vegetable stock chicken	1	cup		-	-	-	-
lettuce				-	-	-	-
lemon	2		cut	2.5617	0.8233	0.0972	0.0265

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