Palestinian Lentils And Rice With Crispy Onions

1. 1

   Soak lentils in water for 3 hours; drain.

2. 2

   Soak rice in water for 1/2 hour; drain.

3. 3

   Saute onions in a large skillet for about 15 minutes, or until very brown and crisp.

4. 4

   Remove onions to a plate lined with paper towels to drain.

5. 5

   Turn heat to medium-high and add lentils and rice to skillet; saute quickly in the browned-onion-flavored oil, adding cumin, salt and pepper.

6. 6

   Add 3 cups of water and bring to a boil.

7. 7

   Cover very tightly and then cook on very low heat for about 20 to 25 minutes.

8. 8

   To serve, fluff up rice and lentils and top with the crispy browned onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.