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Active Time: 35 Minutes
Total Time: 1 Hour 20 Minutes
Yield: Serves 4
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| 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. |
RECIPE INGREDIENTS
| 1/2 cup lentils |
| 2 1/2 cups water |
| 1 slice 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 |
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DIRECTIONS
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 nicessary.
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In a large frying pan, heat the oil and add the onions. Cook over medium heat, stirring as needed, until golden, about 25 minutes. Remove and drain the onions, but reserve the oil in the pan. (This can be done up to 2 hours ahead.)
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Reheat the oil and add the rice. Cook, stirring, over medium heat for about 5 minutes, or until it makes a crackling sound. Drain.
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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 without removing the lid.
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A minute or two before it's finished, stir in the fried onions, reserving some, if desired, to strew over the top.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Carbohydrates, Total: |
48g |
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