Enjedra
1 cup brown rice
1 super large or 2 medium sweet onions, chopped
2 tablespoons olive oil
2 teaspoons cumin
2 teaspoons salt, or to taste
1 cup red lentils
steamed spinach or kale, to serve
1. Add 1 cup of rice to 2 cups water. Bring to boil. Lower heat, cover and simmer 45 minutes. Add onion into pan with cumin and salt. Saute in olive oil until almost carmelized, about 10-15 minutes.
2. Add red lentils and 2 cups water to the onions. Bring to boil. Lower heat and simmer, stirring occasionally until lentils are cooked and very smooshy. When stirred towards the end, they should be smooth.
3. Steam spinach or kale. (Sometimes I'm feeling lazy and just microwave a 10 ounce package of frozen spinach; works great!)
4. Serve lentil mixture over rice and top with greens.
SO HOW'D IT GO?
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