Soak lentils in water for 3 hours; drain.
Soak rice in water for 1/2 hour; drain.
Saute onions in a large skillet for about 15 minutes, or until very brown and crisp.
Remove onions to a plate lined with paper towels to drain.
Turn heat to medium-high and add lentils and rice to skillet; saute quickly in the browned-onion-flavored oil, adding cumin, salt and pepper.
Add 3 cups of water and bring to a boil.
Cover very tightly and then cook on very low heat for about 20 to 25 minutes.
To serve, fluff up rice and lentils and top with the crispy browned onions.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	651.29 Kcal (2727 kJ)
Calories from fat	257.15 Kcal
		% Daily Value*
Total Fat	28.57g	44%
Sodium	1168.7mg	49%
Potassium	548.33mg	12%
Total Carbs	82.48g	27%
Sugars	3.17g	13%
Dietary Fiber	16.04g	64%
Protein	15.49g	31%
Vitamin C	5.8mg	10%
Iron	4.2mg	23%
Calcium	45.1mg	5%

Amount Per 100 g
Calories	336.32 Kcal (1408 kJ)
Calories from fat	132.79 Kcal
		% Daily Value*
Total Fat	14.75g	44%
Sodium	603.51mg	49%
Potassium	283.15mg	12%
Total Carbs	42.59g	27%
Sugars	1.64g	13%
Dietary Fiber	8.28g	64%
Protein	8g	31%
Vitamin C	3mg	10%
Iron	2.2mg	23%
Calcium	23.3mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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