Lentils are one of my favorite legumes because they don’t need to be soaked, cook quickly, and are packed with nutrients. This is a great dish for vegetarians or a perfect side dish to accompany any lean protein.  Really delicious!


3 tablespoons olive oil

3 medium onions, sliced (not diced)

3 ½ cups water

1 cup lentils

1 cup rice

1 teaspoon salt

2 teaspoons cumin


Heat olive oil in skillet, sauté the onions with 1 tsp cumin until lightly browned (can add some garlic too, if desired). Remove 1/3 of the onions and set aside. Continue cooking the rest of the onions until dark brown and black in places.

In the meantime, bring water to a boil in a saucepan, add the lentils, reduce heat, and cover, simmering for 15 minutes.

To the lentils, add the 1/3 lightly browned onions, rice, salt, and remaining 1 tsp cumin. Cover and simmer 15 minutes or until rice is tender.

Remove from heat and stir in the well-browned onions. Cover and let stand for 5-10 minutes.

Serve! Especially good with chopped lettuce, tomatoes, and a dollop of yogurt or sour cream on top. Also good with cooked spinach.

(Recipe found on http://www.geniuskitchen.com)

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