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4 Serves
86 Mins
Thinly slice the onions and sauté them in olive oil over medium heat in a large pot until they are dark brown and caramelized, which takes about 30 minutes.
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Vitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
121 µg / 400 µgCalcium
45 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
104 mg / 420 mgPhosphorus
295 mg / 1,250 mgPotassium
501 mg / 4,700 mgSodium
639 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
6 g / 28 gSugar
7 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
Add the lentils and rice to the pot with the onions, stirring to coat them in the remaining oil.
Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to low and cover the pot to simmer for 30 minutes until the liquid is absorbed.
Remove from heat and let the dish stand, covered, for 5 minutes before fluffing with a fork and serving.
3
g11
g7
g
Filipino