Ingredients
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2 3/4 cups water, divided
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1 cup dry lentils, rinsed
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1 tablespoon ground cumin
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1 tablespoon garlic powder
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2 teaspoons salt, divided
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¾ cup white rice, rinsed
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2 tablespoons olive oil
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¼ cup vegetable oil
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3 white onions, sliced into 1/4-inch rings
Directions
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Combine 2 cups water, lentils, cumin, garlic powder, and 1 teaspoon salt in a pot over medium heat; bring to a simmer. Reduce heat to low; cook until lentils begin to soften, 20 to 30 minutes.
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Stir rice, remaining 3/4 cup water, remaining 1 teaspoon salt, and olive oil into lentils. Cover pot; continue cooking until lentils and rice tender, about 40 minutes more.
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Heat vegetable oil in a skillet over medium heat. Add onions; cook and stir until browned, 7 to 10 minutes. Top rice and lentil mixture with onions; serve.
Nutrition Facts (per serving)
371 | Calories |
14g | Fat |
50g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 371 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 2g | 11% |
Sodium 788mg | 34% |
Total Carbohydrate 50g | 18% |
Dietary Fiber 12g | 44% |
Total Sugars 6g | |
Protein 12g | 23% |
Vitamin C 10mg | 11% |
Calcium 65mg | 5% |
Iron 4mg | 24% |
Potassium 532mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.