This is another tasty meat less dish that is also full of protein and very easy to make. You can also substitute white for brown rice, chicken stock for plain water. So what are you waiting for, get in the kitchen and put your own spin on this Middle Eastern classic dish.
1 large onion, cut into thin strips
3 tablespoons olive oil
1 cup lentils, washed and soaked for 30 minutes
1 teaspoon salt
4 cups low sodium chicken stock
1-2 cups water, if needed
I Tbsp ground cumin
1 1/2 cups Basmati rice or long grain rice
Using a large skillet or pot cook the onions in oil until tender and caramelized .
Remove the onions and spread on a plate covered with paper towels to absorb the extra oil.
Add to the oil, the lentils and rice, and lightly brown.
Add chicken stock and bring to a boil with occasional stirring.
Cover with lid reduce heat and simmer for 15 minutes. If liquid has reduced too much add 1 cup water and continue to sinner until most of the water is absorbed.
Add ground cumin and salt to taste.
Add more water if needed.
To serve, spoon lentil and rice onto a large platter then sprinkle the caramelized onions on top of the rice. Sprinkle with a dash of salt.
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