Israeli Rice And Lentil Stew With Cumin And Garlic

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 1 cup lentils
• 2 cups water or 2 cups vegetable broth
• 3 tablespoons vegetable oil
• 2 large onions, chopped
• 3 cloves garlic, chopped
• 1 teaspoon ground cumin
• 1 1/2 cups long-grain rice
• salt
• freshly ground black pepper
• 2 tablespoons chopped parsley (optional)

Recipe

• 1 sort the lentils carefully, discarding any stones.
• 2 rinse lentils, then combine with the water in a large saucepan.
• 3 bring to a boil, cover and cook over medium heat about 20 minutes or until the lentils are just tender.
• 4 drain the liquid into a measuring cup, leaving the lentils in the pan and add enough water to make 3 cups.
• 5 in a heavy skillet, heat the vegetable oil over medium heat.
• 6 add the onions and saute, stirring occasionally, until they are well browned, about 15 minutes.
• 7 add the garlic and cumin and saute 30 seconds; reserve.
• 8 add reserved lentil cooking liquid to pan of lentils and bring to a boil.
• 9 add salt and rice and return to a boil.
• 10 add the onion mixture.
• 11 cover, reduce heat to low, and cook, without stirring, until the rice is tender, about 20 minutes.
• 12 fluff gently with a fork.
• 13 season to taste with salt and pepper and lightly stir in parsley if desired.
• 14 serve hot.