Recipe By: The Frugal Gourmet on Our Immigrant Ancestors (adapted);
Serving Size: 8
- 4 medium yellow onions -- peeled
- 1 tablespoon olive oil
- 1 cup lentils
- 3 1/2 cups cold water
- 1 cup long-grain rice
- 2 teaspoons salt
Dice 3 of the onions.
Heat a large frying pan and saute onions in water or broth.
Saute until tender and set aside.
In a 4-quart covered pot place the lentils and water.
Bring to a boil, covered, and then turn down to a simmer.
Cook for 15 minutes.
Add the cooked onion to the lentils, along with the rice and
Cover and simmer 20 minutes until rice and lentils are soft.
Remove from heat and let stand, covered, 5 minutes.
Slice the remaining onion into rings.
Heat frying pan again and saute rings in olive oil.
To serve, top the lentils with the sauteed onion rings.
Per serving: 194 Calories; 2g Fat (10% calories from fat); 9g
Protein; 36g Carbohydrate; 0mg Cholesterol; 542mg Sodium