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4 Serves
90 Mins
18 g
78 g
25 g
Thinly slice the yellow onions using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Yellow Onion
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NigerianVitamin K
34 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
248 µg / 400 µgCalcium
58 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
108 mg / 420 mgPhosphorus
342 mg / 1,250 mgPotassium
595 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
7 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
Heat olive oil in a large pot over medium heat and sauté the onions until they are dark brown and caramelized, stirring frequently.
Add the lentils and rice to the pot, stirring to coat them in the remaining oil.
Pour in the water and add salt, then bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer until the liquid is absorbed and the grains are tender.
Remove from heat and let the dish stand covered for 5 minutes before fluffing with a fork and serving.
Olive Oil
Brown Lentils
Rice
Water
Salt
Vitamin A
1 µg / 900 µgVitamin C
4 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
34 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
248 µg / 400 µgCalcium
58 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
108 mg / 420 mgPhosphorus
342 mg / 1,250 mgPotassium
595 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12
g63
g11
g
ChineseZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
12 µg / 55 µgAlcohol
0 g