Lebanese Lentils and Rice

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 226.2
  • Total Fat: 7.3 g
  • Cholesterol: 15.3 mg
  • Sodium: 43.1 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 4.5 g
  • Protein: 6.8 g

View full nutritional breakdown of Lebanese Lentils and Rice calories by ingredient


Introduction

I took care of an old Lebanese woman for a summer and she taught me to prepare this dish. I did make a few variations from what she taught, mainly cutting down on the oils and butter. I took care of an old Lebanese woman for a summer and she taught me to prepare this dish. I did make a few variations from what she taught, mainly cutting down on the oils and butter.
Number of Servings: 4

Ingredients

    1 cup dry lentils
    1 cup dry rice (which makes 2 prepared)
    1 t olive oil
    2 T butter
    half a red onion cut into rings
    salt, to taste

Directions

Add 4 cups water to a medium sauce pan and bring to a boil with 1 cup lentil. Boil for about 15 minutes, then add 1 cup dry rice and salt to taste and simmer with lid on pot until water is absorbed and rice and beans are "dry"

Meanwhile, add oil and butter to a saute pan with the red onion and cook over medium heat for about 15 minutes-25 minutes while onions carmelize. Do NOT saute them, just slow heat carmelize them. It just will take some time, so be patient. When onions are carmelized remove from heat and serve 1 cup of bean/rice mix with a heap of carmelized onions on top. Makes 4 servings at about 1 cup each.

Number of Servings: 4

Recipe submitted by SparkPeople user MELLENLATTA.