Ingredients

The following ingredients have 6 Servings
  • 1 cup green lentils
  • 3 -5 cups vegetable broth
  • 3/4 cup long grain white rice
  • 2 tablespoons olive oil
  • 2 large onions (sliced very thin - I used one white and one red)
  • 1 teaspoon sea salt
  • 1/3 teaspoon pepper
  • 1/4 teaspoon nutmeg

Instruction

  • Cook the rice according to package directions,
  • Pick over and rinse the lentils, then place in a pot with 3 cups of vegetable broth. Bring to a boil, then reduce heat to medium low and cook until lentils are tender, about 30-35 minutes. Add more broth if the lentils start to dry out.
  • While the lentils and the rice are cooking, cook the onions. Place the onions and two tablespoons olive oil in a large skillet and cook over medium high heat. Stir often, and if they start to brown too quickly, reduce heat to medium. Cook until the onions are all browned and some of them are crisp. This could take about 40 minutes.
  • Once everything is cooked, add the rice and lentils to the onion skillet. Season with the sea salt, pepper, and nutmeg. Stir well and serve right away.