| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Arab | Veglife1 | 6 | servings |
INGREDIENTS
| 2 | c | Brown lentils |
| 7 | c | Water |
| 1 | md | Onion; finely chopped |
| 3 | tb | Olive oil |
| 1 1/2 | c | Long grain white rice |
| 1 | lg | Onion; sliced, into half |
| ; circles | ||
| Salt & pepper to taste |
INSTRUCTIONS
Put lentils in a large pot, cover with 5 cups of water, and bring to a boil. Cover and simmer for 20 minutes, stirring occasionally, and removing any foam that rises. In a medium skillet over medium-high heat, saute chopped onion in 1 1/2 tablespoons of oil until soft and golden, about 5 minutes. After lentils have cooked for 20 minutes, add cooked chopped onions, rice, and remaining water. Cook for 15 to 20 more minutes or until rice is tender, adding more water if necessary. Season to taste with salt & pepper. In the skillet used to saute onions, saute sliced onion in remaining oil until dark brown, about 10-15 minutes. Serve lentils and rice topped with browned onions. By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999. Recipe by: Veggie Life, January, 1999 Converted by MM_Buster v2.0l.
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