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4 Serves
63 Mins
Heat the olive oil in a large pot over medium heat and sauté the sliced onions until they are deeply caramelized and golden brown, then remove half for garnish.
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SwissVitamin K
7 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
107 µg / 400 µgCalcium
29 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
97 mg / 420 mgPhosphorus
274 mg / 1,250 mgPotassium
394 mg / 4,700 mgSodium
1209 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
Add the lentils and rice to the pot with the remaining onions, stirring to coat them in the oil.
Pour in the vegetable broth and season with salt, bringing the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer until the liquid is absorbed and the lentils and rice are tender.
Remove from heat and let the dish stand covered for 5 minutes before fluffing with a fork and serving topped with the reserved caramelized onions.
10
g50
g10
g
Filipino