This recipe emerged from the large Lebanese community in Mexico. Since both lentils and rice are loved in Mexico, the dish was readily adopted and is generally served in the tradition of a sopa seca (dry soup), as an appetizer.
- 1/2 cup lentils
- 2 1/2 cups water
- 1 large slice of onion plus 4 onions, halved and finely sliced
- 3/4 teaspoon plus 1/2 teaspoon salt, or to taste
- 1 cup vegetable oil
- 1/2 cup rice, rinsed until the water runs clear and drained thoroughly
Bring the lentils to a boil with the water, onion slice, and 3/4 teaspoon of the salt. Cover and simmer over low heat for about 20 minutes or until tender. Drain, reserving 1 1/2 cups of the cooking liquid, adding water if necessary.
In a large frying pan, heat the oil and add the onions. Cook over medium heat, stirring as needed, until golden and caramelized, about 25 minutes. Remove and drain the onions, but reserve the oil in the pan. (This can be done up to 2 hours ahead.)
Reheat the oil and add the rice. Cook, stirring, over medium heat for about 5 minutes or until it makes a crackling sound. Drain rice.
Put the cooked rice, lentils, 1/2 teaspoon of salt and reserved liquid in a large saucepan. Bring to a boil, cover, and cook over low heat for 25 to 30 minutes.
A minute or two before it's finished, stir in the fried onions, reserving a few to top dish.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
716 calories; 55g total fat; 0mg cholesterol; 735mg sodium; 48g carbohydrates; 11g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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