Israeli Rice - and - Lentil Stew with Cumin and Garlic

[Guest guest]

Source: The Low Fat Jewish Cookbook by Faye Levy p. 269

 

Yield: 5 servings

 

1-cup lentils

2 cups water or vegetable broth

3 tablespoons vegetable oil

2 large onions, chopped

3 large cloves garlic, chopped

1-teaspoon ground cumin

1 1/2 cups long-grain rice

Salt and freshly ground black pepper

2 tablespoons chopped parsley, optional

Sort the lentils carefully, discarding any stones. Rinse lentils,

then combine with the water in a large saucepan. Bring to a boil,

cover and cook over medium heat about 20 minutes or until the lentils

are just tender. Drain the liquid into a measuring cup, leaving the

lentils in the pan and add enough water to make 3 cups.

 

In a heavy skillet, heat the vegetable oil over medium heat. Add the

onions and sauté, stirring occasionally, until they are well browned,

about 15 minutes. Add the garlic and cumin and sauté 30 seconds;

reserve.

 

Add reserved lentil cooking liquid to pan of lentils and bring to a

boil. Add salt and rice and return to a boil. Add the onion mixture.

Cover, reduce heat to low, and cook, without stirring, until the rice

is tender, about 20 minutes. Fluff gently with a fork. Season to

taste with salt and pepper and lightly stir in parsley if desired.

Serve hot.