Recipe by Mirj
From The Low Fat Jewish Cookbook by Faye Levy.
Top Review by SherryKaraoke
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.
- 1 cup lentils
- 2 cups water or 2 cups 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
- freshly ground black pepper
- 2 tablespoons chopped parsley (optional)
Directions See How It's Made
- 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.