RICE&LENTILS

For me rice and lentils is that fulfilling dish on a day I don't want to have meat on the table.

Lentils are often called "the poor ones meat". Why? Answer is simple: Lentils are rich in protein, with over 25% of lentils nutritional value being protein. This is what makes lentils the most popular and inexpensive source for protein, especially for those, who cannot afford meat and for vegetarians. And yet another benefit of lentils: Lentils fiber content may also prevents the sudden hike in blood sugar levels after a meal.

But there is nothing poor about lentils.They are versatile as a cooking ingredient for you can make a soup, a casserole, or even meatballs with them. They are rich in taste: they have that pleasant nutty taste, and become creamy and soft when cooked. So for those with heath resolutions for the new upcoming year, I would definitely recommend more lentils on their plates.

RICE&LENTILS

RICE&LENTILS (feeds 5)
Ingredients:

1 ½ cup lentils

1 ½ cup long grain rice

8 cups water

2 tsp salt

¼ tsp black pepper

Topping:

2 large onions

1 cup olive oil

½ tsp salt

½ tsp granulated sugar

Directions:

Into a big enough pot, put 8 cups of water, salt, black pepper, and washed lentils. Cover the pot and bring to boil over high heat. When it starts to boil, turn the heat to medium, let the pot just partially covered, and cook the lentils for 15 minutes or until tender.

While the lentils are cooking, wash the rice well to remove some extra starch and soak it in lukewarm water for 15 – 20 minutes.

Drain the rice and add it to the pot with the tender lentils. Keep stirring until the water comes to boil again (just to prevent sticking to the bottom of the pot). Once the water starts to boil again, cover the pot and cook for 10 minutes. After the timer rings, turn the heat down to low and cook for an additional 5 minutes. Remove from heat and let the rice&lentils rest partially covered for 5 minutes.

Fluff the rice with a fork and pour over 2 tbsp onion infused olive oil and serve heavily topped with golden brown onions with a side of salad and plain Greek yogurt. 

Directions for topping:

Dice the onions and fry them in a skillet with slightly heated olive oil over medium heat with salt and sugar until they are golden brown and delicious.