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Nutrition Facts
Serving Size 1 (532g) Recipe makes 3 servings
Calories 630
Calories from Fat 134		(21%)
Amount Per Serving		%DV
	Total Fat 15.0g	23%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 10.3g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 791mg		32%
Potassium 850mg		24%
Total Carbohydrate 101.8g		33%
	Dietary Fiber 22.1g	88%
	Sugars 6.0g
Protein 22.1g		44%
detailed view... how is this calculated?

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Onion Lentils and Rice

Recipe #30698 | 40 min | 5 min prep | add private note

⁽³⁵⁾ RATE IT NOW Print Recipe

By: jessi-ryan
Jun 10, 2002

This recipe is adapted from "What to Cook" cookbook. Other than slicing the onions, it doesn't take a lot of prep time. This is what I make when I come home from work hungry and exhausted and want something yummy and filling for dinner.

SERVES 3 -4 (change servings and units)

Ingredients

3 tablespoons olive oil
3 medium onions, sliced (not diced)
3 1/2 cups water
1 cup lentils
1 cup rice
1 teaspoon salt
2 teaspoons cumin

Directions

1
Heat olive oil in skillet, saute the onions with 1 tsp cumin until lightly browned (can add some garlic too, if desired).
2
Remove 1/3 of the onions and set aside.
3
Continue cooking the rest of the onions until dark brown and black in places.
4
In the meantime, bring water to a boil in a saucepan, add the lentils, reduce heat, and cover, simmering for 15 minutes.
5
To the lentils, add the 1/3 lightly browned onions, rice, salt, and remaining 1 tsp cumin.
6
Cover and simmer 15 minutes or until rice is tender.
7
Remove from heat and stir in the well-browned onions.
8
Cover and let stand for 5-10 minutes.
9
Serve!
10
Especially good with chopped lettuce, tomatoes, and a dollop of yogurt or sour cream on top.
11
Also good with cooked spinach.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #1073070

On Dec 14, 2008

I found this recipe while trying to use up some random ingredients in my cupboard, and it was perfect for using the almost empty bags of green lentils and jasmine rice. I also wanted to use up a small amount of unsweetened coconut and some pepitas, so I toasted those and added with the caramelized onions. (I also used coconut oil to cook the onions.) A little random but it worked out well. This is wonderful comfort food!

0 people found this review helpful

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From: Chef #625629

On Nov 23, 2008

Maybe I just have different taste buds or something, but this was absolutely lacking flavor. 2 tsp of cumin was hardly enough to season this much food. My husband hated this and my kids flat out refused to eat it. I made exactly as written and was disappointed even with toppings on it. I made it because of the reviews but it just wasn't what I was expecting.

0 people found this review helpful

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From: Annie in Michigan

On Apr 3, 2003

I omitted the Cumin (but not each time that I've made this dish) and served remaining crisp and carmelized onions on top of finished dish (instead of mixing all of them in), and this was very much like the recipe we love at a Middle Eastern restaurant. Please don't rush cooking the onions. Cook them very slowly so that they carmelize. Also, cooked both the lentils and the rice for 20 mins. instead of 15 mins. recommended (40 minutes total cooking time). Topped the dish with cold, plain yogurt mixed with chopped small cucumbers. One of us added chopped fresh tomatoes, lettuce and onions. Served with warm pita bread, honey butter, mixed greens salad with yogurt dressing and fruit for dessert. Comfort food at its best. Thank you for the recipe, jessi.

11 people found this review helpful

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From: spatchcock

On Feb 6, 2003

AWESOME! I made this last night for dinner. I used regular small brown lentils and brown rice--which, unfortunately, took longer to cook and still wasn't quite done. A word to the wise: you may need a bit of broth or water if you use heavy-duty brown rice in this recipe. But it was great! I also added about 6 cloves of garlic because I'm a garlic freak. This was wonderful--I'll make it very often. Thanks for posting!

5 people found this review helpful

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