Lentils (split), with Rice |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 2 cups lentils | 5 garlic cloves | 2 onions |
| 1/2 cup rice | 1/2 teaspoon cumin | 2 tablespoons oil |
| salt | ||
| 1 | Place lentils in a pot with garlic and one onion, and cover with two and a half times their measure in water. Boil for about 20 minutes. Pass through juice extractor an using coarse screen. Return to flame, adding rice, salt, and cumin, and cook over low flame. |
| 2 | Chop remaining onion thin and fry to a rich dark color in the oil. Strain oil onto lentils and spread fried onions to cool on absorbent paper. Stir the lentils, pour in serving dish, and decorate with fried onion. |