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    You are in: Home / Low-cholesterol / Onion Lentils and Rice Recipe
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    Onion Lentils and Rice

    Onion Lentils and Rice. Photo by Ninna

    1/4 Photos of Onion Lentils and Rice

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    5 mins

    35 mins

    jessi-ryan's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat olive oil in skillet, saute the onions with 1 tsp cumin until lightly browned (can add some garlic too, if desired).
    2. 2
      Remove 1/3 of the onions and set aside.
    3. 3
      Continue cooking the rest of the onions until dark brown and black in places.
    4. 4
      In the meantime, bring water to a boil in a saucepan, add the lentils, reduce heat, and cover, simmering for 15 minutes.
    5. 5
      To the lentils, add the 1/3 lightly browned onions, rice, salt, and remaining 1 tsp cumin.
    6. 6
      Cover and simmer 15 minutes or until rice is tender.
    7. 7
      Remove from heat and stir in the well-browned onions.
    8. 8
      Cover and let stand for 5-10 minutes.
    9. 9
      Serve!
    10. 10
      Especially good with chopped lettuce, tomatoes, and a dollop of yogurt or sour cream on top.
    11. 11
      Also good with cooked spinach.

    Ratings & Reviews:

    • on February 06, 2003

      55

      AWESOME! I made this last night for dinner. I used regular small brown lentils and brown rice--which, unfortunately, took longer to cook and still wasn't quite done. A word to the wise: you may need a bit of broth or water if you use heavy-duty brown rice in this recipe. But it was great! I also added about 6 cloves of garlic because I'm a garlic freak. This was wonderful--I'll make it very often. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 29, 2008

      55

      Absolutely delicious--a great balance of flavors and textures!! I made only one small change to this recipe: I used pearl barley in place of the (white) rice. To compensate for the longer cooking time of the pearl barley, I cooked it separately (adding more water as needed, and until it was nearly done)--before adding it to the lentils and other ingredients. The results were wonderful! The subtle flavor of the pearl barley worked well, without being overpowering. I'll definitely make this again! Thanks so much jessi-ryan!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 20, 2008

      45

      Yummy! This was my first time making anything with lentils in it, and I'm so pleased with the results! The lentils ended up a bit firmer than I think I would have liked, so next time I think I'll let them cook 5 minutes longer. I think they'd also be good rolled up with lettuce, tomato, and sour cream in a flour tortilla and eaten burrito-style. It's even better the next day---I'm eating the leftovers for lunch right now!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (44)

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    Nutritional Facts for Onion Lentils and Rice

    Serving Size: 1 (399 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 628.5
     
    Calories from Fat 134
    21%
    Total Fat 14.9 g
    23%
    Saturated Fat 2.1 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 794.9 mg
    33%
    Total Carbohydrate 100.9 g
    33%
    Dietary Fiber 22.4 g
    89%
    Sugars 5.9 g
    23%
    Protein 22.2 g
    44%

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