2. Lentil and rice stew
3 large onions, thinly sliced
3 tablespoons olive oil
1 cup brown rice (basmati would also work nicely though it's not quite as good for you)
1 cup green or brown lentils
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Sea salt to taste
Freshly ground black pepper to taste
Flat leaf parsley (for garnish)
1. Put 2-1/8 cups of water on to boil. Rinse the rice and drain the water from it. Once the water comes to a boil, add the rice, stir and reduce the heat to low. Simmer the rice, covered, for 40-45 minutes or until the water has been absorbed and the grains are tender.
2. While the rice is cooking, rinse the lentils, removing any bits of chaff, small pebbles or discolored beans. Place the lentils in a pot and cover with cold water by 2 to 3 inches. Bring to a boil then lower the heat to medium and cook, partially covered, for about 25 minutes, until the lentils are tender but still hold their shape. Remove from heat, rinse with hot water, and drain.
3. While the lentils and rice are cooking, put the olive oil in a frying pan and sautée the onions over medium-low heat until caramelized – roughly 10 minutes.
4. Combine the rice, lentils, and onions in a large bowl. Add the ground cumin, cinnamon, salt and pepper and stir to combine. Adjust the seasonings to your liking, if needed, and serve.
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