8 medium onions, thinly sliced
1/2 cup of olive oil (120 ml)
2 1/2 cups of lentils, washed and soaked in 10 cups of water for a day (500 g)
2 1/2 cups of rice (500 g)
3 tablespoons of salt or to taste
8 medium onions, thinly sliced
1/2 cup of olive oil (120 ml)
2 1/2 cups of lentils, washed and soaked in 10 cups of water for a day (500 g)
2 1/2 cups of rice (500 g)
3 tablespoons of salt or to taste
Combine the onion and olive oil in a medium saucepan
Cover and cook over low heat until the onion is caramelized, stirring occasionally
Set the olive oil and onion aside separately
In a large saucepan, place the lentils with water and bring to high heat
Simmer for 15 minutes after boiling or until the lentils are almost tender
Add the rice and reserved olive oil
Season with salt
Cook until the rice is tender, adding more hot water if needed
Serve in a casserole dish, topping with the onion
387 calories per serving
