Ingredients
-
3
-
3
-
3 1/2
-
1
-
1
-
1
-
2
-
-
-
-
-
-
-
-
Directions
Onion Lentils and Rice,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.,I was searching for a recipe that I had all the basic ingredients on hand, when I came across this. I made following the directions, adding the optional fresh garlic suggested in the directions. After it was done and I tasted it, I did add garlic salt and pepper, but I am an admitted garlic junkie, so that may be too much garlic for the average person. Served it with some cooked fresh spinach. Tomorrow I will get some tomatoes and sour cream to try on the leftovers.,Your recipe is soooo wrong! Too much water. Need to soak dry lentils or they stay half uncooked . I didnt follow your recipe I did it my way
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Steps
|
1
Done
|
Heat Olive Oil in Skillet, Saute the Onions With 1 Tsp Cumin Until Lightly Browned (can Add Some Garlic Too, If Desired). |
|
2
Done
|
Remove 1/3 of the Onions and Set Aside. |
|
3
Done
|
Continue Cooking the Rest of the Onions Until Dark Brown and Black in Places. |
|
4
Done
|
in the Meantime, Bring Water to a Boil in a Saucepan, Add the Lentils, Reduce Heat, and Cover, Simmering For 15 Minutes. |
|
5
Done
|
to the Lentils, Add the 1/3 Lightly Browned Onions, Rice, Salt, and Remaining 1 Tsp Cumin. |
|
6
Done
|
Cover and Simmer 15 Minutes or Until Rice Is Tender. |
|
7
Done
|
Remove from Heat and Stir in the Well-Browned Onions. |
|
8
Done
|
Cover and Let Stand For 5-10 Minutes. |
|
9
Done
|
Serve! |
|
10
Done
|
Especially Good With Chopped Lettuce, Tomatoes, and a Dollop of Yogurt or Sour Cream on Top. |
