How to make it

  • Heat 1 tbls of the olive oil in a large stockpot.
  • Add half of the onions, the garlic, salt allspice, and cinnamon, and saute until onions are translucent.
  • Add the lentils and rice and continue to cook, stirring for 5 minutes.
  • Add te water and bring to a boil.
  • Cover and cook over low heat until the liquid is absorbed and the rice is tender, about 1 hour for brown rice or 20-30 minutes for white rice.
  • Meanwhile, heat the remaining tbls of olive oil in a large skillet.
  • Saute the remaining onions, stirring frequently, until the onions are very brown, but not scorched.
  • To serve, spoon lentil and rice mixture onto a serving platter and cover with browned onions.
  • Serve with yogurt
  • 449 calories.

Reviews & Comments 5

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    " It was excellent "
    jimrug1 ate it and said...
    Hi Jena, very nice recipe. I love all the flavors going on. I posted a Lebanese version not too long ago. A few minor differences in technique and spices (In Lebanon we don't use Cinnamon or Allspice in this dish)but virtualy the same. I can tell this recipe will taste wonderful. Great post.. Thanks ..Jim
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    " It was excellent "
    jenniferbyrdez ate it and said...
    LOve lentils. Thank you.
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    " It was excellent "
    ronnymarcus ate it and said...
    Here's 5 for you. See my Majadera
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  • jena 7 years ago
    yes, brown lentils. I will have to try it with the tomato sauce and macaroni. Interesting and thanks for the comments!
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    " It was excellent "
    cgendy ate it and said...
    This recipe calls for Brown lentils right? if so then this is really great! :)
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