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Nutrition Facts
Serving Size 1 (217g) Recipe makes 6 servings
Calories 366
Calories from Fat 68		(18%)
Amount Per Serving		%DV
	Total Fat 7.6g	11%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 8mg		0%
Potassium 443mg		12%
Total Carbohydrate 61.9g		20%
	Dietary Fiber 11.1g	44%
	Sugars 2.9g
Protein 12.2g		24%
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Israeli Rice and Lentil Stew with Cumin and Garlic

Recipe #13445 | 1¼ hours | 10 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Mirj
Oct 29, 2001

From The Low Fat Jewish Cookbook by Faye Levy.

SERVES 6 (change servings and units)

Ingredients

1 cup lentils
2 cups water or vegetable broth
3 tablespoons vegetable oil
2 large onions, chopped
3 cloves garlic, chopped
1 teaspoon ground cumin
1 1/2 cups long-grain rice
salt
freshly ground black pepper
2 tablespoons chopped parsley (optional)

Directions

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.

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Featured Reviews for This Recipe

From: Chef #1192599

On Mar 5, 2009

This was delicious! I took the other reviewers' advice and doubled the onion, used more cumin, and used about 7-8 cloves of garlic. I also toasted some slivered almonds and tossed them in the stew the last 10 minutes or so. At the last minute, I thought some mushrooms would be yummy too, so we sauteed some quickly and added them as well. I will add both the almonds and the mushrooms every time I make this dish. Awesome! We served the dish with a heaping plate full of steamed veggies. One other tip would be that if you want to watch the amount of fat, you can sautee the onions and garlic in a little bit of veggie broth...No oil at all needed that way. Thanks, Mirj, for a fabulous recipe!

1 person found this review helpful

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From: Dianna Nunley

On Dec 17, 2008

This was great!! I took the suggestions of other reviewers and increased all spices, using 2 tsp salt and 1/2 tsp regular ground black pepper. I used minute brown rice, so I allowed the lentils to cook on thier own for 30 min, since they would only spend 10 min cooking with the brown rice. The parsley really adds something, so I used about 1/4 cup of it. Bon appetit!!

0 people found this review helpful

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From: SherryKaraoke

On Feb 1, 2002

This is absolutely delicious. My husband, Huey, couldn't get enough. I made one change, however. Since I use brown rice, which takes longer to cook, i cooked the rice separately until it was almost done. Then I put everything together and heated it all up. I like it with a dollop of Yogurt.

4 people found this review helpful

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From: Anu

On Dec 27, 2001

I''ve made this recipe several times now, and I like it better each time! It tastes great served warm with a cucumber raita or plain chilled curds. I use a lot more onions than the recipe calls for too. Thanks for sharing this Mirjam!