Ingredients
Scale
- 5 small-medium onions (sliced)
- 1.5 cups green or brown lentils
- 1 cup brown rice (or white rice)
- 5 to 5.5 cups water (divided)
- 1 tbsp veggie bouillon powder
- 1.5 tsp salt (divided)
- 1 tsp ground cumin
- 2 bay leaves
- Black pepper (to taste)
- 2 tbsp olive oil
Instructions
- Soak the brown rice for 20 minutes, then drain.
- In a large pot, combine soaked brown rice with 2.5 cups of water, veggie bouillon powder, 1 tsp salt, black pepper, and bay leaves. Bring to a boil, then cover and simmer for 20 minutes.
- Soak lentils in cold water while the rice cooks.
- Slice the onions while waiting.
- After 20 minutes, add drained lentils and 3 cups of water to the pot. Stir well, cover again, bring back to boil, reduce heat, and cook for another 25 minutes.
- In a skillet, heat olive oil over medium heat. Add sliced onions and cook until soft; uncover and stir in remaining salt and cumin until crispy.
- Once the rice-lentil mix is tender, remove bay leaves and mix in two-thirds of the caramelized onions; reserve the rest for garnishing.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Boiling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 16g
- Protein: 15g
- Cholesterol: 0mg