Ingredients for Palestinian Lentils And Rice With Crispy Onions
- Jasmine Rice
- Dried Lentils
- Olive Oil
- 2 large yellow onions, thinly sliced
- 1 tablespoon ground cumin
- 1 teaspoon salt
- Black Pepper
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How to Make Palestinian Lentils And Rice With Crispy Onions
- Soak 1 cup brown or green lentils in 3 cups of water for at least 3 hours, or overnight.
- Drain the lentils thoroughly.
- Soak 1 cup of long-grain rice in 2 cups of water for 30 minutes.
- Drain the rice thoroughly.
- Thinly slice 2 large yellow onions. In a large skillet, sauté the onions over medium heat in 2 tablespoons of olive oil for 15-20 minutes, stirring occasionally, until deeply golden brown and crispy.
- Remove the crispy onions with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Add the drained lentils and rice to the same skillet, and sauté for 2-3 minutes, stirring frequently. Add 1 tablespoon of ground cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Pour in 3 cups of water or vegetable broth, ensuring the rice and lentils are fully submerged.
- Bring the mixture to a boil, then reduce heat to low, cover the skillet tightly, and simmer for 20-25 minutes, or until all the liquid is absorbed and the lentils and rice are tender.
- Fluff the cooked lentils and rice with a fork. Serve hot, topped generously with the crispy fried onions.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
13g
Fat
19g
Carbs
23g
