Lentils and Rice

This is the "home version" of one of our favorite recipes served at a Lebanese restaurant David and I loved.

• Ready In: 45 mins
• Yields: 5 1/2 Cups

Ingredients

• 1  tablespoon olive oil
• 2  large onions, peeled and sliced
• 4 1⁄2 cups low sodium chicken broth or 4 1⁄2 cups vegetable broth
• 1  cup lentils, dry, washed
• 3⁄4 cup long grain white rice
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Mix broth and lentils in a large skillet. (Prefer brown rice over white? Add it with the lentils.) Simmer for 15 minutes.
2. While lentils are cooking, sauté onions in oil in a frying pan until golden brown and crispy.
3. Stir lentils. Add onions, dry rice, salt and pepper.
4. Cover and bring to a boil. Reduce heat and cook slowly for 20 minutes or until the lentils and rice are tender.