- 1 c red lentils
- ¼ c rice
- 6 c water
- 2 large onions, cut into thin strips
- 1 tbsp vegetable oil
- 1 ¼ tsp salt
- 1 tsp cumin
- 1 vegetable, chicken or beef bouillon cube (optional)
- 2 bags Dry Desert Lime Teasan
- 1/3 c chopped parsley
- Toasted pita chips
Bring 3 C of water to a boil in a deep pot. Add lentils and rice. Reduce heat to low and cover for 20 minutes, stirring occasionally.
Meanwhile, in a frying pan, saute the onions in the oil until golden and tender. Add cumin, salt and bouillon and stir until bouillon dissolves.
Mix into lentils with an additional 2 C of water. Bring to a boil. Stir in parsley.
Just before serving, stir in lime teasan (2 bags steeped for 5 minutes in 1 C boiling water). Serve with pita chips. Add meatballs and/or noodles, if desired.
Makes 4 servings