Name: Brown Rice and Lentils with Slow-Browned Onions
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 1¼ cups (240 g) dry brown lentils, rinsed; 1¼ cups (231 g) dry long-grain brown rice, rinsed; 4 large onions (600 g), peeled and sliced thin; 3 tbsp (40.5 g) olive oil; 2 tsp (4.2 g) whole cumin seeds, toasted and ground; 1 tsp salt (6.0 g); ½ tsp black pepper (1.2 g); 1 tbsp (15 g) lemon juice; ¼ cup (15 g) chopped fresh parsley; 5 cups water, for cooking the lentils and rice; ¼ cup water, for steaming the onions

Ingredients

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1¼ cups dry brown lentils, rinsed
1¼ cups dry long-grain brown rice, rinsed
4 large onions, peeled and sliced thin
3 tbsp olive oil
2 tsp whole cumin seeds, toasted and ground
1 tsp salt
½ tsp black pepper
1 tbsp lemon juice
¼ cup chopped fresh parsley
5 cups water, for cooking the lentils and rice
¼ cup water, for steaming the onions

Method

Nutrition

Estimated

Per about 1¼ cups (about 280 g, an estimate) · serving size 1 of 6

Calories386

Total fat	8.7 g
Saturated fat	1.3 g
Sodium	399 mg
Total carbohydrate	64.8 g
Dietary fiber	7.6 g
Total sugars	5.4 g
Protein	14.1 g

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