Ingredients
6
6 servings
- •1 cup dry lentils, rinsed
- •2 cups water
- •1 teaspoon salt
- •1 tablespoon ground cumin
- •1 tablespoon garlic powder
- •¾ cup white rice, rinsed
- •¾ cup water
- •1 teaspoon salt
- •2 tablespoons olive oil
- •¼ cup vegetable oil
- •3 white onions, sliced into 1/4-inch rings
Instructions
- Combine the lentils, 2 cups water, 1 teaspoon salt, the cumin, and garlic powder in a pot over medium heat; bring to a simmer, reduce heat to low, and cook until the lentils begin to soften, 20 to 30 minutes.
- Stir the rice, 3/4 cup water, 1 teaspoon salt, and the olive oil into the lentils. Cover the pot and continue cooking until the lentils and rice are tender, about 40 minutes.
- Heat the cooking oil in a skillet over medium heat; cook the onions in the oil until browned, 7 to 10 minutes. Spread the onions over the rice and lentil mixture to serve.
Nutritional Facts
Per 6 servings
- Calories: 371
- Carbohydrate: 50g
- Fat: 14g
- Fiber: 12g
- Protein: 12g
- Sugar: 6g
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