Israeli Rice And Lentil Stew With Cumin And Garlic
From the low fat jewish cookbook by faye levy.
Steps
Sort the lentils carefully , discarding any stones.
Rinse lentils , then combine with the water in a large saucepan.
Bring to a boil , cover and cook over medium heat about 20 minutes or until the lentils are just tender.
Drain the liquid into a measuring cup , leaving the lentils in the pan and add enough water to make 3 cups.
In a heavy skillet , heat the vegetable oil over medium heat.
Add the onions and saute , stirring occasionally , until they are well browned , about 15 minutes.
Add the garlic and cumin and saute 30 seconds.
Reserve.
Add reserved lentil cooking liquid to pan of lentils and bring to a boil.
Add salt and rice and return to a boil.
Add the onion mixture.
Cover , reduce heat to low , and cook , without stirring , until the rice is tender , about 20 minutes.
Fluff gently with a fork.
Season to taste with salt and pepper and lightly stir in parsley if desired.
Serve hot.
Ingredients
lentils, water, vegetable oil, onions, garlic, ground cumin, long-grain rice, salt, black pepper, parsley