Preparation time (min): 5
Cooking time (min): 45
Serves: 4

Ingredients:

2 tablespoons vegetable oil
3 small onions, thinly sliced

2 cups water
1 teaspoon salt
½ teaspoon black pepper
½ cup short grain rice, soaked in water for ½ hour

2 cups cooked lentils

Cooking Method:

In a large pan, heat oil, add onions and stir-fry for 10 minutes, or until fully brown and crispy.
Remove half the onions.
Set aside for later use.
Add water and seasoning to the onions in the pan.
Drain rice, add to pan and bring to boil.

Add lentils and slowly stir the mixture.
Cover pan and cook over very low heat for 30 minutes.

In a serving plate, garnish with remaining onions.

Tip: If lentils were uncooked, start by boiling ¾ cup of lentils.
Serve with green salad and lemon dressing that is rich in vitamin C to enhance the absorption of iron in lentils.

Nutritional value per person:
Energy (Cal): 330
Cholesterol (mg): -
Fats (g): 8
Starch (g): 52
Proteins (g): 12
Fibers (g): 15