Israeli Rice and Lentil Stew with Cumin and Garlic Recipe #13445
From The Low Fat Jewish Cookbook by Faye Levy.
by Mirj
1¼ hours | 10 min prep
SERVES 6
- 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)
- Sort the lentils carefully, discarding any stones.
- Rinse lentils, then combine with the water in a large saucepan.
- Bring to a boil, cover and cook over medium heat about 20 minutes or until the lentils are just tender.
- Drain the liquid into a measuring cup, leaving the lentils in the pan and add enough water to make 3 cups.
- In a heavy skillet, heat the vegetable oil over medium heat.
- Add the onions and saute, stirring occasionally, until they are well browned, about 15 minutes.
- Add the garlic and cumin and saute 30 seconds; reserve.
- Add reserved lentil cooking liquid to pan of lentils and bring to a boil.
- Add salt and rice and return to a boil.
- Add the onion mixture.
- Cover, reduce heat to low, and cook, without stirring, until the rice is tender, about 20 minutes.
- Fluff gently with a fork.
- Season to taste with salt and pepper and lightly stir in parsley if desired.
- Serve hot.
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