| Yield | |
|---|---|
| Source | |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | |
| Prep time | 30 minutes |
| 3 | Cup | Rice (cooked) |
| 5 | Clove | Garlic (minced) |
| 1 | Teaspoon | Cumin |
| 1⁄3 | Cup | Olive Oil (plus 2 tablespoons) |
| 2 | Cup | Lentils (cooked) |
| 3 | Cup | Onions (sliced) |
| Dash | Salt | |
| Dash | Ground Black Pepper | |
| 2 | Tablespoon | Parsley (chopped) |
| 1⁄2 | Lemon (cut into wedges) |
1.Heat a skillet with 1/3 cup olive oil. Make sure the oil is hot, then add the onions and fry them for 15 minutes. Stir until caramelized, season with salt and pepper.
2.At the same time, heat another skillet with 2 tablespoons olive oil. Add minced garlic and fry for 1 minute. Now add cumin, cooked rice and lentils to that skillet. Season with salt and pepper and cook for 4 minutes.
3.Mix in the onions and parsley. Serve with a lemon wedge on the side.