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Recipe by Chani Tawil

Rice and Lentils

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Rice and Lentils
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Wheat
1 Hour
Diets
- Vegetarian - Vegan - Pescatarian - No Refined Sugar

Did you know that beans and rice are a complete protein? This is a perfect fiber-filled side dish.

Ingredients

Rice and Lentils

  • 3/4 cup brown lentils

  • 1 large onion, diced

  • 3 tablespoons oil

  • 1 cup brown rice

  • 1 teaspoon Manischewitz Kosher Salt

  • 3 cups water, divided

  • 1/4 cup French’s fried onions (or any crispy onion topping)

Directions

1.

Combine the lentils with one cup water in a large saucepan. Bring to a boil and then lower to a simmer. Cover and cook for about 15 minutes.

2.

Meanwhile, heat oil in a skillet. Add the onions and sauté for about 10 minutes, until golden and slightly caramelized.

3.

Drain the lentils and add the rice, salt, onions and remaining two cups water. Bring to a boil; cover, reduce flame to low and simmer for about 30 minutes.

4.

Remove from fire and sprinkle with onion topping before serving.

About:

www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags

brown rice budget friendly Chani Tawil classics lentils lunch Morrocan onions Sefardi sephardi vegan Vegetarian weeknight dinner
Rice and Lentils

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