Preparation

Place the water in a large saucepan and add the lentils, bring to a boil over low heat for about 25 minutes or until the lentils are tender. While cooking, put the oil in a frying pan and fry the onion slices, stirring regularly so that they are well browned. Drain the lentils from the liquid to measure it. 1 and ½ cups of the liquid should remain, if necessary complete with water. Return the lentils to the pan and add the reserved liquid, 1/3 of the sautéed onions, salt, black pepper, cinnamon, nutmeg and the washed rice. Cook again until the rice is tender, about 20 minutes. Place on a platter and cover with the remaining onions, serve with lemon wedges.

Ingredients

  • ½ (coffee) of black pepper
  • 1 (coffee) cinnamon powder
  • 1 (tea) of salt
  • ¼ of olive oil
  • ½ white rice
  • 1 lentils
  • 3 large onions, thinly sliced
  • pinch of nutmeg
  • 1 liter of cold water
  • lemon slices